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in vitro protein digestibility and in vitro starch digestibility of raw and differentially processed P. roxburghii kernels. Values are mean ± SD (n = 3). Bars with similar lowercase letter of a-d and a’-d’ are not significantly different (p < 0.05). Numerical values on the bars indicate the percent increase (positive numerical values) or decrease (negative numerical values) estimated for protein/starch digestibility of processed kernels over the values of raw kernels
