[Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis].
The effect of the extrusion (155 degrees C, 20% moisture, screw speed 75 rpm, feed speed 205 g min-1) on antinutritional factors of Canavalia ensiformis was studied. In vitro protein and starch digestibilities were assessed. The extrusion not affect protein content (23%) in the flours, but significantly (P < 0.01) decrease moisture content. The protein digestibility values were improved from 57.5 to 89.5%, these values were lower than casein (98.19%). The digestibility of starch values were improved from 37.7 to 53%. The protease inhibitors activities (trypsin and chymotrypsin) and alpha-amylase inhibitor activity were reduced by 95%. The haemagglutinating activity was eliminated as result of the high temperature employed during the extrusion process. The canavanine content in the flours were not affect by the treatment of extrusion.
Zamora
Nelson C
NC
Departamento de Fermentación, Instituto Nacional de Higiene Rafael Rangel, Universidad Central de Venezuela, Caracas.
D032449:Canavalia / Q000737:chemistry* / Q000201:enzymology; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis*; D012995:Solubility; D013213:Starch / Q000032:analysis*
D010940:Plant Proteins; D013213:Starch