期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 45, 期 4, 页码 794-799出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2010.02200.x
关键词
Antinutrients; digestion; digestibility; dry beans; enzyme inhibitors; extrusion; functional properties; lectins; phytates
P>Changes in the biochemical and functional properties of the hard-to-cook cowpea bean after treatment by the extrusion process are reported. The extrusion was carried out at 150 degrees C, with a compression ratio screw of 3:1, a 5-mm die, and a screw speed of 150 r.p.m. The extrusion caused the complete inactivation of the alpha-amylase and lectin and it also reduced the trypsin inhibitor activity (38.2%) and phytic acid content (33.2%). The functional properties were also modified by the process, an increase of 2.5 times in the water absorption index and 3.1% in the water solubility were observed. The digestibility of the hard-to-cook flour of the cowpea bean was improved after the extrusion, with a 55.9% increase in protein digestibility and a 5.9% increase in starch digestibility.
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