干旱区生态环境知识资源中心(Arid): Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

Arid

DOI	10.1016/j.foodres.2021.110299
	Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum
	Vashishth, Rahul; Semwal, A. D.; Naika, Mahadeva; Sharma, G. K.; Kumar, Rahul
通讯作者	Semwal, AD (corresponding author), Govt India, Grain Sci & Technol Dept, Def Food Res Lab DFRL, Def Res & Dev Org DRDO,Minist Def MOD, Mysuru 570011, Karnataka, India.
来源期刊	FOOD RESEARCH INTERNATIONAL
ISSN	0963-9969
EISSN	1873-7145
出版年	2021
卷号	143
英文摘要	Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies - autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p < 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77-82%, 33-60% and 51-66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25-49% and 30-74% respectively for both the varieties. Although extrusion caused significant (p < 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p < 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.
英文关键词	Macrotyloma uniflorum Antinutritional factors Amino acid profile Oligosaccharides Biological value
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000663304700006
WOS关键词	ENZYME-INHIBITION PROPERTIES ; IN-VITRO DIGESTIBILITY ; CICER-ARIETINUM L. ; PROCESSING METHODS ; NUTRITIONAL COMPOSITION ; ANTIOXIDANT ACTIVITY ; PHENOLIC-COMPOUNDS ; ANTI-NUTRIENTS ; ANTINUTRIENTS ; STARCH
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/350231
作者单位	[Vashishth, Rahul; Kumar, Rahul] Vignan Fdn Sci Technol & Res Vadlamudi, Dept Food Technol, Guntur 522213, Andhra Pradesh, India; [Semwal, A. D.; Naika, Mahadeva; Sharma, G. K.] Govt India, Grain Sci & Technol Dept, Def Food Res Lab DFRL, Def Res & Dev Org DRDO,Minist Def MOD, Mysuru 570011, Karnataka, India
推荐引用方式 GB/T 7714	Vashishth, Rahul,Semwal, A. D.,Naika, Mahadeva,et al. Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum[J],2021,143.
APA	Vashishth, Rahul,Semwal, A. D.,Naika, Mahadeva,Sharma, G. K.,&Kumar, Rahul.(2021).Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum.FOOD RESEARCH INTERNATIONAL,143.
MLA	Vashishth, Rahul,et al."Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum".FOOD RESEARCH INTERNATIONAL 143(2021).