Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method | Zendy

Sarita Devi | Zendy; Aneesia Varkey | Zendy; Madan Dharmar | Zendy; Roberta R. Holt | Zendy; Lindsay H. Allen | Zendy; M. S. Sheshshayee | Zendy; Tom Preston | Zendy; Carl L. Keen | Zendy; Anura V. Kurpad | Zendy

Open Access

Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method

Author(s) -

Sarita Devi,

Aneesia Varkey,

Madan Dharmar,

Roberta R. Holt,

Lindsay H. Allen,

M. S. Sheshshayee,

Tom Preston,

Carl L. Keen,

Anura V. Kurpad

Publication year - 2020

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.1093/jn/nxaa004

Subject(s) - amino acid , tracer , isotope , high protein , stable isotope ratio , biology , chemistry , agronomy , food science , biochemistry , physics , quantum mechanics , nuclear physics

Legumes are an excellent plant source of the limiting indispensable amino acid (IAA) lysine in vegetarian, cereal-based diets. However, their digestibility is poor largely because of their antiprotease content. Extrusion can enhance digestibility by inactivating trypsin inhibitors and thus potentially improve the protein quality of legumes.

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