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Project Report from the year 2016 in the subject Nutritional Science, Trichandra College-Tribhuwan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium...