00000cab a22000004cb4500 IPP-00000657569 IPP 20230724133531.0 230724s2003 xx d | ||r |||||eng|| eng Yee, M. G. In vitro digestibility study of mungbean [Vigna radiata (L.) Wilczek]. 2003 A study was conducted to investigate in vitro protein digestibility of mungbean, Vigna radiata (L.) Wilzeck. Whole and dehulled mungbean samples were boiled or autoclaved at 0, 10, 30, 50 min. A multi-enzyme technique by Hu et al. (1977) was used. Trypsin, chymotrypsin and peptidase were the enzymes which determined the in vitro digestibility of the mungbean samples. Results showed an increased in percentage in vitro digestibility as length of cooking time of mungbean samples increased. Also, whole mungbean samples boiled at 30 min were recommended for household use. Mungbean Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 65 Article FI