Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans / Efecto del descascarado, cocción y almacenamiento sobre la calidad de la proteína y digestibilidad de la soya
Arch. latinoam. nutr
;
45(1): 41-5, mar. 1995. tab
Artículo
en Español
| LILACS
| ID: lil-234670
RESUMEN
Soybeans were debulled, stored under two environmental conditions [25ºC/75 por ciento RH (Env. 1) and 38ºC/90 por ciento RH (Env. 2)], optimally cooked and assayed for trypsin inhibitor and protein quality with laborary rats. Dehulling not significantly effects protein quality (PER and NPR) and protein digestibility of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digestibility when compared with cooked counterparts. PER values of dehulled-cooked soybean diets decreased significantly (p<0.05) as seeds were stored for up to 3 months under either environment. These were no significant differences in PER values due to etorage suring the period from 3 a 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2
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Índice:
LILACS (Américas)
Asunto principal:
Glycine max
/
Tripsina
/
Proteínas
/
Dieta
/
Digestión
Idioma:
Español
Revista:
Arch. latinoam. nutr
Asunto de la revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Año:
1995
Tipo del documento:
Artículo
País de afiliación:
México
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