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, Page 229-240 PDF (3.03 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.433213 | ||||
 View on SCiNiTO | ||||
| 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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