Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER INDIA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Changes in the chemical constituents and nutritive quality of chickpea bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly (p < 0.05) reduced the ash content of chickpea bulgur samples. Compared to the raw material, the protein content and in-vitro protein digestibility increased, but starch, crude fiber, fat and energy values decreased and trypsin inhibitor activity was completely eliminated by bulgur process. As the soaking time increased, the phytic acid content also decreased. The highest total phenolic content was determinated with bulgur samples soaked in pH 4 soaking water. The P, Ca, and K values decreased with increasing soaking time. The HCl-extractability of P, Ca, Mg, Fe and K present in chickpea bulgur samples were significantly higher than the raw chickpea seeds.
Açıklama
Anahtar Kelimeler
Chickpea, Bulgur, Soaking, Minerals, Phytic acid, Soaking time
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
51
Sayı
7
