Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour
Yükleniyor...
Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
JAPAN OIL CHEMISTS SOC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour.
Açıklama
Anahtar Kelimeler
Samh flour, nutritional composition, amino acid composition, antinutritional factors, in vitro protein digestibility, biological value
Kaynak
JOURNAL OF OLEO SCIENCE
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
68
Sayı
10
Künye
Alderaywsh, F., Osman, M. A., Al-Juhaimi, F. Y., Gassem, M. A., Al-Maiman, S. A., Adiamo, O. Q., Özcan, M. M., Ahmed, I. A. M. (2019). Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour. Journal of oleo science, 68(10), 1033-1040.
