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Titolo:
THE EFFECTS OF COOKING ON EXTRACTABLE TANNIN, PHYTATE, SUGARS AND MINERAL SOLUBILITY IN SOME IMPROVED NIGERIAN LEGUME SEEDS
Autore:
ADEWUSI SRA; FALADE OS;
Indirizzi:
OBAFEMI AWOLOWO UNIV,DEPT CHEM IFE NIGERIA
Titolo Testata:
Food science and technology international
fascicolo: 4, volume: 2, anno: 1996,
pagine: 231 - 239
SICI:
1082-0132(1996)2:4<231:TEOCOE>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
UNGUICULATA-L WALP; VIGNA-UNGUICULATA; IRON AVAILABILITY; FRACTIONS; SORGHUM; MEALS; FABA; ACID;
Keywords:
IMPROVED LEGUMES; COOKING; PROTEIN; TANNIN; PHYTATE; SUGARS; MINERALS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
40
Recensione:
Indirizzi per estratti:
Citazione:
S.R.A. Adewusi e O.S. Falade, "THE EFFECTS OF COOKING ON EXTRACTABLE TANNIN, PHYTATE, SUGARS AND MINERAL SOLUBILITY IN SOME IMPROVED NIGERIAN LEGUME SEEDS", Food science and technology international, 2(4), 1996, pp. 231-239

Abstract

The effect of heat treatment on nutritional and antinutritional parameters in some improved Nigerian legume seeds is reported. The tannin (0.9-3.9 mg/g catechin equivalent) and phytate (0.5-3.0 mg/g) contents were reduced by 11-84% and 13-32% respectively on cooking. Tannin content of Kersting's groundnut was reduced by 120%. Total sugar content was 8.7-16.7% in the raw samples but was also reduced by 8-30% on cooking. Stachyose was the predominant oligosaccharide. Cooking reduced thesucrose content by 50-60% and the oligosaccharides by 36-59%. Total and available iron contents were 51-117 mg/kg and 7.2-16.2% respectively, total and ionizable zinc content was low while total calcium and magnesium contents were high with adequate solubility during simulated digestion. Cooking improved iron availability and the ionization of zinc, calcium and magnesium by 19-100%, 22-104%, 18-83% and 11-61% respectively. There were significantly negative correlations between phytatetannin and mineral availability.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 08:29:21