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Open AccessCommentary

The Effect of Processing on Digestion of Legume Proteins

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
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Foods 2019, 8(6), 224; https://doi.org/10.3390/foods8060224
Received: 15 May 2019 / Revised: 18 June 2019 / Accepted: 19 June 2019 / Published: 24 June 2019
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type. View Full-Text
Keywords: legume protein; processing; digestibility legume protein; processing; digestibility
MDPI and ACS Style

Drulyte, D.; Orlien, V. The Effect of Processing on Digestion of Legume Proteins. Foods 2019, 8, 224.

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