The nutritional value of micronised grain of cereals and legumes
2007
Zilic, S.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia) | Milasinovic, M.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia) | Terzic, D.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia)
Mercantile grain of cereals, wheat, barley and maize, as well as, of legumes, soybean and field pea, was exposed to infrared rays at the temperature of 145 deg C. The basic chemical composition (ash, crude fibre, starch, total protein and oil), as well as, the content of soluble proteins, trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micronization treatment. It can be concluded that high temperatures in the course of micronization did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed on field pea.
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