PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION. | ||
| Egyptian Journal of Agricultural Research | ||
| Article 20, Volume 73, Issue 1, March 1995, Pages 229-240 PDF (3.03 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1995.433213 | ||
| Authors | ||
| AHMED M. KASSEM; SAEED M. MANSOUR; NABEH A. IBRAHIM | ||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| Abstract | ||
| Faba bean, lupin, kidney bean, chick pea, cow pea, lentil and fenugreek were germinated, dried and milled. Blends of legumes flour (germinated and ungerminated) were prepared in ratios of 5%, 10% and 15% with yellow corn grits. Extrusion process was carried out for the blends. The obtained data revealed that, germination of legume seeds increased the activities of protease and amylases which caused a decrease in protein and carbohydrate contents and increase total soluble sugars. A decrease in phytic acid, tannin and fiber were also noticed after germination. Germination increased the protein digestibility of all studied legume samples while a slight decrease was noticed in Trypsin inhibitor. Extrusion process caused increasing protein digestibility, as well as decreasing trypsin inhibitor. | ||
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