𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of extrusion processing on the nutritional quality of protein in rice-legume blends

✍ Scribed by Chauhan, G. S. ;Verma, N. S. ;Bains, G. S.

Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
235 KB
Volume
32
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75 : 25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice-soybean, rice-bengal gram and rice-black gram products were: 2.25.2.30 and 2.28 as compared to 2.10, 1.89 and I .98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3 to 26.8 "; .

Lu [I] described the assessment of thermal processes applied to food by adopting nutrient retention as the basis. Well established food processes such as dehydration, canning, roller drying etc. are known to cause higher nutrient losses in the products [2]. Extrusion processing is a unique and an innovative development in food technology. Literature on the extrusion processing of rice-legume blends is scanty. Rice, on an average, contains 6 to 8 protein.

The effect of extrusion processing on the nutritional quality of protein in the products of rice-legume blends (75 : 25) having considerably more protein than rice is decribed in this paper.

πŸ“œ SIMILAR VOLUMES

Effect of processing on the protein nutr
Effect of processing on the protein nutritional value ofCanavalia gladiata seeds
✍ Ekanayake, Sagarika ;Nair, Baboo ;Radcliff Jansz, Errol ;Asp, Nils-Georg πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 215 KB πŸ‘ 2 views

## Abstract Evaluation of protein true digestibility (TD( biological value (BV( and net protein utilization (NPU) of diets containing mature sword bean (__Canavalia gladiata__( seed flour and grits were carried out with male Sprague‐Dawley rats. The seed flour and grits were processed by soaking, c

Effect of thermal processing on the nutr
Effect of thermal processing on the nutritive value of wheat germ protein
✍ Jurkovic, N. ;Colic, I. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 361 KB πŸ‘ 1 views

Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150Β°C for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.

Effect of hydrochloric acid treatment of
Effect of hydrochloric acid treatment of palm kernel for dehulling on the nutritional quality of kernel protein
✍ Sreedhara, N; Kurup, P A πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 175 KB πŸ‘ 2 views

The e †ect of hydrochloric acid treatment for the dehulling of palm kernel on the nutritional quality of its protein was studied and compared with that of untreated kernel protein and casein. Rats fed a treated defatted kernel protein diet had slightly lower gains in body weight (59Γ‰5 g) when compar

Effect of processing on the composition
Effect of processing on the composition of dietary fibre and starch in some legumes
✍ Veena, A. ;Urooj, Asna ;Puttaraj, Shashikala πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 424 KB πŸ‘ 1 views

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer urietinum L.), Cowpea (Vignu Lcnguiculata) and greengram (Vigna rudiata).