UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 22, Volume 73, Issue 1, March 1995, Page 251-262 PDF (3.47 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.433218 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SAEED M. MANSOUR; NABEH A. IBRAHIM; AHMED M. KASSEM | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| Pea nut (Full fat and defatted) and sesame (Full Fat) were used to produce extrudate made from sorghum and corn grits blended with cow pea or chick pea. The blends were prepared to obtain extrudates containing 20% protein. The extruded products were physically and sensory evaluated. Trypsin inhibitor and protein digestibility were determined in raw materials and composite blends as well as in the exruded products. The obtained results indicated that, pea-nut and sesame could be used in extruded products as enrichment substance. The formulas containing pea-nut, chick pea and yellow maize grits were better than those containing sesame, cow pea and sorghum grits. Extrusion process increased protein digestibility and decreased trypsin inhibitor as well as tannin contents. | ||||
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