Dublin Core
Title
Changes in Nutritive Value and in vitro Digestibility of Proteins from Naked Oats during Germination
Description
Changes in the content, nutritive value, and in vitro protein digestibility of proteins were investigated during germination of naked oats.Compared with raw groats, an increase in crude proteinfrom oat groats was continuously observed during germination. The nutritive value of proteins and in vitro protein digestibility of oats increased during germination as compared with raw oats. However, the choice of germination time might be of great importance and germination for 48h under highly controlled conditions would be sufficient to improve the nutritive value and digestibility of naked oats in the present study
Creator
Zhang, Li-Hong; College of Life Sciences, Shanxi Normal University, Linfen 041004, China
Xu, Jian-Guo; College of Food Sciences, Shanxi Normal University, Linfen 041004, China
Source
Aceh International Journal of Science and Technology; Vol 4, No 2 (2015): May - August 2015
2088-9860
Publisher
Graduate School of Syiah Kuala University
Date
2015-08-17
Rights
Copyright (c) 2015 Aceh International Journal of Science and Technology
Language
en
Type
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Identifier
http://jurnal.unsyiah.ac.id/AIJST/article/view/2490
10.13170/aijst.4.2.2490