Digestibilidad de las proteinas de frijol factores reguladores

The low digestibility of grain legumes, particularly beans, is highlighted and its regulating factors (tannins, seed coat fiber, protease inhibitors, protein structure of the protein to digest, interactions between proteins and other cotyledon nutrients, etc.) are explained with the aid of a linear model. Data on the effects of soaking and cooking on protein digestibility, according the seed coat color, are also included. (CIAT)