[Effect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, L.) flour]. / Efeito da extrusão termoplástica no teor de lisina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.).

The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.