期刊
FOOD CHEMISTRY
卷 88, 期 3, 页码 397-404出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.01.064
关键词
antinutrients; fermentation fluted pumpkin; protein quality; seed proteins
The effect of fermentation, for 7 days, on levels of nitrogenous constituents, protein fractions, antinutrients and protein quality of fluted pumpkin (Telfairia occidentalis Hook) seed was investigated. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using fermented and unfermented fluted pumpkin seed samples, with casein as a control. The non-protein nitrogen gradually increased and the protein nitrogen decreased during fermentation. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 59% of the total protein of the unfermented seeds. These protein fractions (albumin and globulin) increased during fermentation, reaching their maximum levels (34.9% and 30.6% of total extractable protein, respectively), on the 5th day, but declined thereafter. Fermentation significantly (p < 0.05) increased crude protein and in vitro protein digestibility but decreased polyphenol and phytic acid contents of the seeds. The values obtained for protein efficiency ratios, net protein ratios and true digestibilities of diets formulated with pumpkin seeds fermented for 5 days were similar to those of casein. (C) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据