The investigation shows that albumin, globulin and protein content increases with increase in the days of maturity stage. While glotulin and non-protein nitrogen decreases with increase in the days of maturity stage. The prolamine remains constant during the maturity. An in vitro protein digestibility improves by decreases in tannin and phytic acid with increase in the days of maturity stage because tannin and phytic acid inhibits the activity of the pepsin enzyme.
Key words: Maturity, pineapple, digestibility, anti-nutrition.
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