Sari, Fitri and Nabawiyah, Hafidhotun and Nursalma, Agustaviani and Ayu, Ardhiani (2022) Effect of Different Storage Time of Petai (Parkia speciosa) on Amino Acid Score and Protein Digestibility (In Vitro). In: Proceedings of the U-Go Healthy International Conference, U-Go Healthy 2020, 29 March 2020, Pacitan, East Java, Indonesia.
![[thumbnail of 51197.pdf]](http://eprints.eai.eu/style/images/fileicons/application_pdf.png "51197.pdf")
PDF
51197.pdf
Download (463kB)
Abstract
Stink bean, locally known as petai, is widely consumed fresh as meals’ side dish. Petai often stored at room temperature for a relatively long time. This study aims to determine differences in amino acid scores and protein digestibility (in vitro) in petai with differences in storage time. Petai was
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 15:39 |
| Last Modified: | 17 Apr 2026 05:14 |
| URI: | http://eprints.eai.eu/id/eprint/40282 |
Actions (login required)
- View Item