Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

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dc.contributor.authorErtas, Nilgun
dc.contributor.authorTurker, Selman
dc.date.accessioned2020-03-26T18:49:38Z
dc.date.available2020-03-26T18:49:38Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractChanges 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.en_US
dc.description.sponsorshipCommission for the Scientific Research Projects at Selcuk UniversitySelcuk University [BAP: 07101029]en_US
dc.description.sponsorshipWe are grateful to the Commission for the Scientific Research Projects (BAP: 07101029) at Selcuk University for supporting and funding this research study.en_US
dc.identifier.doi10.1007/s13197-012-0638-7en_US
dc.identifier.endpage1405en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue7en_US
dc.identifier.pmid24966437en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1401en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-012-0638-7
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30654
dc.identifier.volume51en_US
dc.identifier.wosWOS:000338235300022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChickpeaen_US
dc.subjectBulguren_US
dc.subjectSoakingen_US
dc.subjectMineralsen_US
dc.subjectPhytic aciden_US
dc.subjectSoaking timeen_US
dc.titleBulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailabilityen_US
dc.typeArticleen_US

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