Table 3.
In vitro multienzyme protein digestibility of Cassia hirsutta before and after hydrothermal processing
| Processing method | 10 min | 15 min | ||
|---|---|---|---|---|
|
|
|
|||
| pH | % Digestibility | pH | % Digestibility | |
| RS | 9.23 | 43.37±0.09a | 9.17 | 44.46±0.03a |
| BAP | 6.85 | 86.46±0.11d | 6.83 | 86.82±0.03e |
| (99.35) | (95.28) | |||
| SAP | 6.94 | 84.83±0.09c | 6.93 | 85.01±0.03c |
| (95.60) | (91.21) | |||
| BEP | 6.93 | 85.01±0.01c | 6.91 | 85.37±0.06d |
| (96.01) | (92.02) | |||
| SEP | 6.97 | 84.29±0.13b | 6.95 | 84.65±0.42b |
| (94.35) | (90.40) | |||
Data are means±standard deviation (n=3) on dry basis.
Means with different letters (a–e) in the same column are significantly different (P<0.05).
Values in parenthesis represent % increase in digestibility.
RS, raw dried sample; BAP, boiling at normal atmospheric pressure; SAP, steaming at normal atmospheric pressure; BEP, boiling at elevated pressure; SEP, steaming at elevated pressure.