Effect of extrusion processing on the nutritional quality of protein in rice-legume blends.
The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75:25) blends was investigated. The products were palatable and had a good texture. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice-soybean, rice-bengal gram and rice-black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3 to 26.8%.
Chauhan
G S
GS
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Verma
N S
NS
Bains
G S
GS
D000818:Animals; D004032:Diet; D004044:Dietary Proteins / Q000032:analysis*; D007887:Fabaceae / Q000032:analysis*; D005511:Food Handling; D009753:Nutritive Value; D012275:Oryza / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis; D010946:Plants, Medicinal; D051381:Rats; D011919:Rats, Inbred Strains; D014361:Trypsin Inhibitors / Q000032:analysis
D004044:Dietary Proteins; D014361:Trypsin Inhibitors; D010758:Phosphorus