Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans.

Foods · 2021 · PMC8234845 · PMID 34207291

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a decreasing trendno p-value reported

an increasing trendno p-value reported

At the end of the 4 h-long small intestinal digestion, cowpeas showed an increasing trend from an initial 33.25 mg L-serine equivalents released/g observed in COW15, increased to 46.04 mg/g in COW60, before showing a decreasing trend to 39.99 mg/g and 35.99 mg/g as observed in COW90 and COW120, respectively.

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