[Heat treatment and dietary fiber effect on protein quality of artichoke and its sub-product].
Blanched (95 degrees C, 5 min), autoclaved (100 degrees C, 5 min) artichoke hearts and their by-product (external leaves and distal portion of stem) were analysed for amino acid composition, "in-vitro" protein digestibility (DIVP), and dietary fiber. Amino acid score of the three samples was in a good agreement with FAO/WHO recommendations including sulphur amino acids. Dietary fiber content was high in all samples, decreasing in autoclaved artichokes that might be relate with the improvement of DIVP. By-product was consider a potential food source because it showed a good amino acid profile and the highest levels of DIVP (76.4%), but fibrouness was also too high (51.6%).