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dc.contributor.supervisorAluko, Rotimi (Food and Human Nutritional Sciences)en_US
dc.contributor.authorWu, Hongyi
dc.date.accessioned2018-08-20T14:07:30Z
dc.date.available2018-08-20T14:07:30Z
dc.date.issued2018-08-17en_US
dc.date.submitted2018-08-17T22:04:01Zen
dc.identifier.urihttp://hdl.handle.net/1993/33215
dc.description.abstractA total of 12 pulses were utilized to produce indigestible proteins following different processing treatments. Black-eye bean after gelation (slow-cooling) had the highest yield (67.84%) and dry heated (24 h) moong dal washed had the least (0.49%). The indigestible proteins had in vitro bile acid-binding property that was dependent on treatment but not pulse variety. Surface hydrophobicity (So) of the indigestible proteins was significantly different but there was no correlation between So and bile acid-binding ability. Native and indigestible black-eye bean proteins were selected for rats feeding experiment based on yield and bile acid-binding activity. Addition of 5% of indigestible protein reduced plasma triglyceride and total cholesterol levels when compared to casein diet in female rats but not in males. We conclude that indigestible black-eye bean protein may be effective for lowering plasma cholesterol, indicating a potential function as cholesterol-lowering reagent for certain segments of the human population.en_US
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectPulse, Indigestible protein, Cholesterol, Bile acids, rat experimenten_US
dc.titleThe cholesterol-lowering effect of indigestible proteins isolated from pulsesen_US
dc.typemaster thesisen_US
dc.degree.disciplineFood and Human Nutritional Sciencesen_US
dc.contributor.examiningcommitteeUtioh, Alphonsus (Food and Human Nutritional Sciences) Netticadan,Thomas (Physiology)en_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteOctober 2018en_US


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