[Effect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, L.) flour].
The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.
Valim
M F
MF
Departmento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas-UNESP, Araraquara SP-Brasil.
Batistuti
J P
JP
D000704:Analysis of Variance; D007887:Fabaceae / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D008239:Lysine / Q000032:analysis*; D010946:Plants, Medicinal
D008239:Lysine