Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour
2007
Manthey, F.A. | Hall, C.A III
Research was conducted to determine the effect of processing and cooking on the ash content and mineral composition and on protein content and amino acid composition of spaghetti that was fortified with 250 g kg-1 buckwheat bran flour (BBF). Extrusion and drying temperature had little or no effect on ash and mineral content of spaghetti containing BBF. Drying temperature did not affect protein content; however, a 31% reduction in lysine content was observed in spaghetti containing BBF dried at 90 °C. Cooking spaghetti fortified with BBF reduced ash content by 28%. Reduction in ash content was reflected by an average decrease in potassium of 62%, in copper of 45%, and in zinc of 11%. Cooking had little or no effect on content of calcium, iron, magnesium, or manganese. As a result of material leaching from spaghetti during cooking, the protein content and content of each amino acid (db) were greater in cooked than uncooked spaghetti.
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