Efecto de la extrusión sobre la actividad de factores antinutricionales y digestibilidad in vitro de proteínas y almidón en harinas de Canavalia ensiformis / Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis
Arch. latinoam. nutr
; 53(3): 293-298, sept. 2003.
Artigo
em Espanhol
| LILACS
| ID: lil-356555
Biblioteca responsável:
BR1.1
RESUMO
The effect of the extrusion (155 degrees C, 20 per cent moisture, screw speed 75 rpm, feed speed 205 g min-1) on antinutritional factors of Canavalia ensiformis was studied. In vitro protein and starch digestibilities were assessed. The extrusion not affect protein content (23 per cent) in the flours, but significantly (P < 0.01) decrease moisture content. The protein digestibility values were improved from 57.5 to 89.5 per cent, these values were lower than casein (98.19 per cent). The digestibility of starch values were improved from 37.7 to 53 per cent. The protease inhibitors activities (trypsin and chymotrypsin) and alpha-amylase inhibitor activity were reduced by 95 per cent. The haemagglutinating activity was eliminated as result of the high temperature employed during the extrusion process. The canavanine content in the flours were not affect by the treatment of extrusion.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Proteínas de Plantas
/
Amido
/
Canavalia
/
Farinha
/
Manipulação de Alimentos
Idioma:
Espanhol
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
2003
Tipo de documento:
Artigo
País de afiliação:
Venezuela
Instituição/País de afiliação:
Universidad Central de Venezuela/VE