Table 6.
In vitro digestibility in native flour and hydrolyzed pigeon pea.
| Sample | Concentration (% m/m) |
|||
|---|---|---|---|---|
| RDS | SDS | RS | TD | |
| Blank | 29.9 ± 0.3 | 49.8 ± 0.4 | 20.3 ± 0.6 | 79.7 ± 0.5 |
| Native | 27.6 ± 0.8 | 47.3 ± 0.3 | 25.1 ± 0.5 | 74.9 ± 0.9 |
| 2 | 35.2 ± 0.8 | 59.2 ± 0.4 | 5.6 ± 0.4 | 94.4 ± 0.9 |
| 3 | 35.1 ± 0.9 | 57.5 ± 0.2 | 7.4 ± 0.2 | 92.6 ± 0.9 |
| 4 | 33.6 ± 0.9 | 55.6 ± 0.3 | 10.8 ± 0.3 | 89.2 ± 0.9 |
| 5 | 34.3 ± 1.2 | 58.8 ± 0.2 | 6.9 ± 0.2 | 93.1 ± 1.2 |
| 9∗ | 39.2 ± 0.4 | 58.6 ± 0.3 | 2.2 ± 0.2 | 97.8 ± 0.5 |
∗Sample 9 corresponds to the optimal sample for enzymatic hydrolysis.