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- W2000229763 abstract "The alkali treatment, commonly named nixtamalization, was evaluated on its effect on certain nutritional properties of soybeans. Albumin and globulin fractions were separated and evaluated in their total protein, % digestibility, lysine availability and total amino acid contents. Alkali treatment improved the % digestibility of whole soybean meal and that of the albumin fraction, with no apparent effect on the % digestibility of the globulin fraction. A significant increase was found for the lysine availability of the albumin fraction, caused by the alkali treatment. The total amino acid contents were higher in the alkali-treated whole soybean meal, but both extracted protein fractions, albumins and globulins, were consistently lower in their total amino acid contents. Alkali treatment may represent an alternative to increase soybean utilization for direct human consumption." @default.
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- W2000229763 date "2003-02-01" @default.
- W2000229763 modified "2023-09-27" @default.
- W2000229763 title "EFFECT OF ALKALI TREATMENT ON THE NUTRITIONAL CHARACTERISTICS OF SOYBEAN (GLYCINE MAX) ALBUMINS AND GLOBULINS" @default.
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- W2000229763 doi "https://doi.org/10.1111/j.1745-4549.2003.tb00491.x" @default.
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