Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)

@inproceedings{Monteiro2014EvaluationOT,
  title={Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)},
  author={M. R. P. Monteiro and A. P. B. Costa and S. F. Campos and M. Silva and C. O. Silva and H. Martino and M. Silvestre},
  year={2014}
}
The purpose of this study was to determine the protein quality of lupin (Lupinus albus and Lupinus angustifolius) and to determine their chemical composition, including dietary fiber. The food transformation index, protein efficiency ratio and net protein ratio were significantly higher for the casein group than for the lupin groups. The in vivo digestibility value of casein was 95.81 ± 1.60, and the DV of L. albus and L. angustifolius were 90.89 ± 2.85 and 89.30 ± 2.01, respectively. Amino… Expand
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