Protein Hydrolysis Degree in Vitro and in Vivo Protein Digestibility of Four Autoclaved Tropical Legume Seeds

The objective of this study was to evaluate the digestibility of crude protein in vivo (DCP) and the protein hydrolysis degree (PHD) of Mucunapruriens (MP), Cajanuscajan (CC), Phaseoluslunatus (PL) and Vignaunguiculata (VU) seeds, which were autoclavedat different times. The difference between the PHDand DCP of theevaluated legumeswas significant (P<0.05). Mucunapruriens had the highest PHD (5.74%) followed by VU (4.55%), CC (4.42%) and PL (2.45%). In addition, VU (80.46%) hadthe greatest DCP followed by CC (69.92%), PL (67.14%) and MP (61.51%). For all legumes, the PHDand 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 PHDforthe evaluated legumes. However, the PHDof MP and PL did not correspond to the DCP results.

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