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Vitro Protein Digestibility (vitro + protein_digestibility)
Selected AbstractsComposition and functional properties of raw and electron beam-irradiated Mucuna pruriens seedsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2008Rajeev Bhat Summary The proximate, nutritional and functional properties of raw and electron beam-irradiated (0,30 kGy) Mucuna seeds were investigated. Irradiation increased crude protein and crude carbohydrates significantly than crude lipid, crude fibre and energy. Raw seeds were rich in minerals and were not affected by irradiation except for magnesium and phosphorus. Amino acids of raw seeds were comparable to soyabean and FAO/WHO reference pattern and except for 30 kGy, no significant changes were seen in amino acid profile. Raw seeds were rich in unsaturated fatty acids and some of them decreased on irradiation, while linoleic acid steadily elevated (0,14.35 mg g,1 lipid). In vitro protein digestibility was dose dependent and significantly increased up to 15 kGy. Water and oil absorption capacities and foaming capacity significantly increased on irradiation, while protein solubility decreased (15 and 30 kGy) with an improvement of gelation property of seed flour. The cooking time of seeds significantly reduced on irradiation. [source] Influence of natural and controlled fermentations on , -galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2008Emire Admassu Shimelis Summary The influence of natural fermentation (NF) and controlled fermentation (CF) in diminishing the content of antinutrients, , -galactosides and increments in in vitro protein digestibility was investigated. The dry bean (Phaseolus vulgaris) flour was the substrate used in this research study. A decrease in raffinose oligosaccharide, antinutritional components and pH was observed in both types of fermentation. The natural lactic fermentation of ground beans produced significant increase (P < 0.05) in protein digestibility. For all varieties of beans, raffinose concentration reduced significantly to an undetectable level after 96 h of NF. CF did not have any significant effect on the reduction of the , -galactosides content of the flours during fermentation. NF is an inexpensive method by which consumers can obtain good-quality protein. Both types of fermentation diminish antinutrients and improve the nutritional value of the bean flour, and indicate the potential to use bean flour as an ingredient for fabricated foods. [source] The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillasINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2006Jorge Milán-Carrillo Summary Maize with a modified amino acid profile, i.e. greater amounts of lysine and tryptophan than normal, is known as ,quality protein maize' (QPM). The objective of this work was to find the best combination of extrusion process variables to produce QPM flour for making tortillas. QPM grits were mixed with lime and water and had a moisture content of 28%. The single screw extruder operation conditions were selected from factorial combination of three process variables: extrusion temperature (ET, 70,100 °C), lime concentration (LC, 0.1,0.3% of the maize weight) and screw velocity (SV, 80,250 rpm). Response surface methodology was used as an optimization technique. In vitro protein digestibility (PD); total colour difference (,E) of the flours, and tortilla puffing (TP) were chosen as response variables. A graphical method was used to obtain maximum PD, TP and minimum ,E. The optimum combination of process variables was: ET = 85 °C/LC = 0.21%(w/w)/SV = 240 rpm. Tortillas from QPM flour had similar chemical composition, physicochemical and sensory properties to tortillas from commercial nixtamalized maize flour; however, the former had the highest (P , 0.05) available lysine content and were therefore better nutritionally. [source] Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridgesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2002Janet Taylor Cooking sorghum is well known to reduce its protein digestibility. In southern Africa fermented sorghum porridges are commonly consumed. Knowledge is lacking as to how their preparation affects sorghum protein digestibility. Five sorghum varieties of varied origin were fermented using traditional semi-solid state fermentation. In vitro protein digestibility and a new index, in vitro insoluble protein digestibility, were measured. Both increased during fermentation, generally within the first day, coinciding with a strong decrease in pH. The increase in insoluble protein digestibility suggests fermentation causes structural changes in the sorghum storage proteins (prolamins and glutelins), making them more accessible to pepsin attack. Wet cooking during porridge-making greatly reduced protein digestibility. Combining fermentation with cooking, either fermenting then cooking or cooking then fermenting, significantly improved protein digestibility over wet cooking alone. Thus natural fermentation, as applied in traditional African porridge preparation is an effective method of improving the protein digestibility of cooked sorghum. [source] PROCESSING OF FOXTAIL MILLET FOR IMPROVED NUTRIENT AVAILABILITYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2006VITHAL DEORAO PAWAR ABSTRACT Foxtail millet grains were soaked in distilled water (1:5, w/v) for 12 h at room temperature, dehulled; dehulled and soaked; and dehulled, soaked and cooked in distilled water (1:3, w/v), and the effects of removal of polyphenols and phytate on the in vitro protein digestibility (IVPD) and availability of iron and zinc were measured. The results showed that polyphenols and phytate were decreased significantly up to 50.92 and 49.89%, respectively. The IVPD, however, increased up to 38.71%. The iron and zinc contents decreased up to 18.79 and 18.61%, respectively, but the ionizable iron and zinc were increased up to 55.45 and 80.18%, respectively. This indicated the suitability of simple processing techniques for improvement of availability of nutrients from foxtail millet. [source] Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by ProcessingJOURNAL OF FOOD SCIENCE, Issue 3 2002G. Su ABSTRACT: : Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. [source] Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2005Marshall A Azeke Abstract Tropical African yambean (Sphenostylis stenocarpa L) is an under-utilised hardy, protein-rich legume. Antinutrients and the excessively long cooking time (4,6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy-consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and ,-amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence-causing ,-galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10,20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small-scale industries would be advantageous in the context of small-household economy, environmental protection, health and long-term sustainable agriculture in Nigeria. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||