Influence of extrusion or boiling on trypsin inhibitor and lecitin activity in leguminous seeds and protein digestibility in rats
1999
Leontowicz, H. | Leontowicz, M. (Warsaw Agricultural University, (Poland). Dept of Animal Physiology) | Kostyra, H. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research) | Gralak, M.A. | Kulasek, G.W. (Warsaw Agricultural University, (Poland). Dept of Animal Physiology)
Raw seeds of pea, faba bean and soybean were extruded at 130, 150 or 170 deg C, or boiled in water without previous soaking for 5, 10 or 20 min. Extrusion as well as boiling leguminous seeds significantly reduce the activity of trypsin inhibitors and lectins. Both, extrusion and water boiling seem to be suitable for preparing feeds, but each legume needs adequate temperature and time during these processes. Although, usefulness of water boiling can be questionable in industry, it can be recommended for small fodder processing plants
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