Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis

被引：0

作者：

Ojo, M. A. ^{[1
]}

Ade-Omowaye, B. I. O. ^{[1
]}

Ngoddy, P. O. ^{[1
]}

机构：

[1] Ladoke Akintola Univ Technol, Dept Food Sci & Engn, Ogbomosho, Nigeria

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 02期

关键词：

Hydrothermal processing; Canavalia ensiformis; Underutilised legume; Digestibility; VIGNA-RADIATA; ANTINUTRIENTS; SEEDS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

After aqueous soaking to varying hydration levels, seed of Canavalia ensiformis was subjected to four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling and pressure steaming). Influences of hydrothermal techniques on the nutrients, antinutritional components and protein digestibility were studied. Aqueous soaking before hydrothermal treatments induced reduction in cooking time. Nutrients in the legume are better conserved when boiled at elevated pressure. The processing techniques caused significant reduction (p < 0.05) in the various antinutritional components. Highest in vitro protein digestibility of 85.73% was observed after the legume seed was boiled at elevated pressure. (C) All Rights Reserved

引用

页码：720 / 729

页数：10

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