Changes in the content of some selected food components in products produced from leguminous plant seeds owing to biotechnological treatment
2007
Gumienna, M. | Czarnecka, M. | Czarnecki, Z.,Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego
The objective of this research was to assess the effect of lactic fermentation process of some leguminous plant seeds on the content of phenolic compounds, antioxidant activity, and levels of protein and carbohydrate components in chips and pastas manufactured from those seeds. Among the raw materials studied, green lentil and red bean had the highest content of polyphenols and the highest antioxidant activity: 6.0 mg/g d.m. and 20.25 mg Tx/g d.m., and 5.12 mg/g d.m., 19.60 mgTx/g d.m., respectively. The process of fermentation significantly decreased both the content of phenolic compounds and the antioxidant activity in all the products analysed. However, the lactic fermentation process and the subsequent physical treatment of raw material caused the digestibility rate of nutrient components to increase. The highest degestibility of protein in vitro was recorded after the extrusion process of broad bean (75.64 percent)
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