Peanut seeds were roasted by oven at 170°C for 20 minutes, and microwave at 500 watt for 5 and 7 minutes. Protein digestibility, amino acid contents and soluble protein were determined. The results showed that thermal processing caused changes in peanut protein and lead to the improvement protein digestibility and its nutritive value.
MANSOUR, S. M., ABDEL-FATTAH, O., KASSEM, A. M., & MOHAMED, E. A. (1995). EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN. Egyptian Journal of Agricultural Research, 73(3), 785-794. doi: 10.21608/ejar.1995.442179
MLA
SAEED M. MANSOUR; OSAMA ABDEL-FATTAH; AHMED M. KASSEM; EID A. MOHAMED. "EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN", Egyptian Journal of Agricultural Research, 73, 3, 1995, 785-794. doi: 10.21608/ejar.1995.442179
HARVARD
MANSOUR, S. M., ABDEL-FATTAH, O., KASSEM, A. M., MOHAMED, E. A. (1995). 'EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN', Egyptian Journal of Agricultural Research, 73(3), pp. 785-794. doi: 10.21608/ejar.1995.442179
VANCOUVER
MANSOUR, S. M., ABDEL-FATTAH, O., KASSEM, A. M., MOHAMED, E. A. EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN. Egyptian Journal of Agricultural Research, 1995; 73(3): 785-794. doi: 10.21608/ejar.1995.442179
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