The effects of heat-treatment of soybean and green pea under practical cooking conditions, namely, 1) boiling, 2) parching, 3) steaming, 4) frying in oil, and 5) boiling inthe pressure cooker, on the digestibility of protein and the liberation degree of methioninewere studied. In the digestion experiments, pancreatine was also applied. In these treatments, frying in oil showed excellent results in digestibility and methionine liberation.
