Efffect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

被引：174

作者：

Abd El-Hady, EA ^{[1
]}

Habiba, RA ^{[1
]}

机构：

[1] Suez Canal Univ, Fac Agr, Dept Food Technol, Ismailia 41522, Egypt

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 03期

关键词：

legumes; extrusion; soaking; antinutrients; phosphorus; digestibility;

D O I：

10.1016/S0023-6438(02)00217-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of soaking (in water for 16 h) and extrusion conditions including barrel temperature (140degreesC and 180degreesC) and feed moisture (18% and 22%) on antinutrients. total and phytate phosphorus and protein digestibility of "hole meal of four kinds of legumes (peas, chickpeas. faba and kidney beans) were investigated. The results obtained indicated that the soaking and extrusion significantly decreased antinutrients such as phytic acid, tannins. phenols, alpha-amylase and trypsin inhibitors. Moreover. extrusion processing decreased the percentage of phytic acid phosphorus to total phosphorus. The in vitro protein digestibility of legume extrudates vas also improved. Therefore, extrusion of legumes a priori soaked in water for 16 h is recommended to improve the nutritive value of these legumes in order to increase its utilization by human and animal when consumed directly or Lis an ingredient of certain meals. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：285 / 293

页数：9

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