In vitro digestibility and antinutritional factors

In vitro digestion:

The digestibility of ingredients is important for food and feed applications. In vitro methods have the benefits of being fast, cheap and repeatable and do not require animal testing. Different methods are available. Protein digestibility can be analysed on flours, protein concentrate, isolate, texturized vegetable protein and finished products.



Anti-nutritional factors:

Antinutritional factors are naturally present plant molecules which can negatively affect human or animal health. They can cause lower protein digestibility, reduced mineral absorption, nausea and serious illnesses. Analysis can be performed on raw material, flour and finished products.