Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting w...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe
Format:	Article
Language:	English
Published:	MDPI AG 2022-08-01
Subjects:	PDCAAS DIAAS in vitro digestibility food processing legume proteins emerging food processing technology
Online Access:	https://www.mdpi.com/2304-8158/11/15/2299