Projects

Measuring the digestibility of snacks prepared from extruded chickpea and yellow pea
Details

This project work is aimed to evaluate the digestion and absorption of the dietary amino acids from legume-based food product (chickpea and yellow pea). The use of chickpeas and yellow peas that are intrinsically labelled with a stable isotope (2H) will allow us to understand the digestibility of these legumes in a test meal accompanied with a trace quantity of a differently labelled (13C) known protein. Following the preparation (by different means) and ingestion of this test meal, appearance of labelled amino acids from the legume in the blood, will provide a unique bioavailability measure. Specific objective is to measure the digestibility of chickpea or yellow pea product, when ingested as a single serving, in low socioeconomic primary school age children in South India.