By using isotope-labelled proteins, researchers at St. John’s Research Institute, Bengaluru have developed a novel method to accurately measure the digestibility of dietary proteins. Prof. Anura Kurpad explains how the new method is non-invasive and easy to perform. While only 57% of protein was absorbed in the case of both chickpea and mung beans, protein digestion was way higher in meat (chicken) and egg.
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Published by Prasad Ravindranath
Science Editor with @The_Hindu, Chennai, India.
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