the breakfast of lentils processed by prolonged heating , to produce more rapid in vitro digestion , resulted in a significantly higher incremental rise in large neutral amino acid levels at 60 min ( p less than 0.02 ) and a tendency for a more rapid rise in total amino acid concentrations by comparison with conventionally cooked lentils with slower in vitro digestion rates .
C0301715
neutral amino acid
C0002520
amino acid