Caracterizacion del valor nutritivo de pastas de soya y frijol soya mediante pruebas de laboratorio.
1991
Bustillo Perla R. | Cuca Garcia Manuel | Cervantes Ramirez M. | Avila Gonzalez Ernesto
English. In order to evaluate chemically the nutritive value of four commercial soybean meals from different parts of Mexico and raw soybean cooked in an autoclave during 30 and 60 minutes at 0.35, 0.70, 1.05 and 1.40 kg/cm2 of pressure, the followig in vitro assays were conducted: crude protein (CP), Iysine content, urease activity, trypsin inhibitors, hemagglutinins, protein solubility and color index (soya check). According to the chemical assays there are differences in the nutritional value of commercial soybean meals; the raw soybean seems to be the best.
Show more [+] Less [-]Spanish; Castilian. Para caracterizar quimicamente el valor nutritivo de cuatro pastas de soya comerciales (PS) y frijol soya integral (FSI) tratado de autoclave durante 30 y 60 minutos a una presion de 0.35, 0.70, 1.05 y 1.40 kg/cm2, se realizaron las siguientes pruebas: proteina total (PT), contenido de lisina, actividad ureasica, inhibidores de tripsina y solubilidad de proteina. Los datos a las pruebas quimicas sugieren diferencias en el valor nutricional de las pastas de soya comerciales; para el frijol soya integral, la solubilidad de la proteina estimo mejor su valor nutritivo.
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