title: [Chemical composition and biological quality of defatted hazelnut flour].
abstract: The results of the chemical composition and biological quality of deffated hazel nut flour are shown. The samples analyzed contained significant amounts of proteins (19%) comparable to legume flour, higher than cereals and lower than deffated oleaginous flours. The oil extracted from the seed was analyzed and the average results obtained were the following: Refraction index, 1.47; saponification No. 184.8; iodine No. 85.0. The average composition of the fatty acids obtained by gas liquid chromatography was: Palmitic acid 2.3% Palmitoleic acid 37.0% Stearic acid 0.5% Oleic acid 39.5% Linoleic acid 6.9% Linolenic acid 1.1% Eicosanoic acid 2.3% Eicosaenoic acid 4.6% Docosenoic acid 3.4% Tetraeicosanoic acid 0.3% These results indicate a good-quality oil due to the low content of linolenic acid. The nutritive value of the deffated meal measured in the rats gave a net protein ratio (NPR) of 3.58, lower than the corresponding casein value (4.10). The true protein digestibility measured in the rat gave a value of 7.3%, compared to 95% for casein. The amounts of iron and phosphorous are comparatively lower than those reported for rape-seed meal and sunflower meal.
authors.affiliation: Departamento de Ingeniería Química, Universidad de La Frontera, Temuco, Chile.
authors.forename: M
authors.initials: M
authors.lastname: Villarroel
authors.forename: E
authors.initials: E
authors.lastname: Biolley
authors.forename: R
authors.initials: R
authors.lastname: Schneeberger
authors.forename: D
authors.initials: D
authors.lastname: Ballester
authors.forename: S
authors.initials: S
authors.lastname: Santibáñez
mesh_terms: D000818:Animals; D004032:Diet; D005227:Fatty Acids / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D009753:Nutritive Value; D009754:Nuts; D010940:Plant Proteins / Q000032:analysis; D051381:Rats; D011919:Rats, Inbred Strains
chemical_list: D005227:Fatty Acids; D010940:Plant Proteins
vernacular_title: Composición química y calidad biológica de harina desgrasada de avellana.