In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments
Raw legumes have in general low starch digestion, which limits their use in animal nutrition. This study aimed to determine the effect of different thermal (raw, autoclaving and boiling for 5 and 20 min) and soaking (without or with) treatments on the in vitro degree of hydrolysis (DH) of starch for...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Commonwealth Scientific and Industrial Research Organisation
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/105721 |
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