Protein hydrolysis degree in vitro and in vivo protein digestibility of four autoclaved tropical legume seeds.

Itza Can P.E.; Santos-Ricalde R.H.; Sarmiento-Franco L.; Segura-Correa J.

Volume : V, Issue : V, May - 2016

Protein hydrolysis degree in vitro and in vivo protein digestibility of four autoclaved tropical legume seeds.

Itza Can P. E. , Santos Ricalde R. H. , Sarmiento Franco L. , Segura Correa J.

Abstract :

The objective of this study was to evaluate the digestibility of crude protein in vivo (DCP) and the protein hydrolysis degree (PHD) of Mucuna pruriens (MP), Cajanus cajan (CC), Phaseolus lunatus (PL) and Vigna unguiculata (VU) seeds, which were autoclaved at different times. The difference between the PHD and DCP of the evaluated legumes was significant (P<0.05). Mucuna pruriens had the highest PHD (5.74%) followed by VU (4.55%), CC (4.42%) and PL (2.45%). In addition, VU (80.46%) had the greatest DCP followed by CC (69.92%), PL (67.14%) and MP (61.51%). For all legumes, the PHD and DCP significantly increased (P<0.05) with an increase in autoclaving time. The results indicate that an increase in autoclaving time correlated to an increase in DCP and PHD for the evaluated legumes. However, the PHD of MP and PL did not correspond to the DCP results.