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Effect of irradiation and other processing methods on in-vitro digestibility of rapeseed protein

✍ Scribed by Amal Badshah; Aurangzeb; A Sattar; Nizakat Bibi

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
268 KB
Volume
61
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Abstract. Effect of irradiation (1 kGy), autoclaving (121Β°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121Β°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was significantly affected by processing methods (P < 0.05). Digestibility of untreated rapeseed protein was 85.7%. Irradiation alone and irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9%) the digestibility. The digestibility was influenced by the time of autoclaving and dry heating. Maximum value for in‐vitro digestibility was recorded for 60 min of dry heating (91.8%). Sprouting of rapeseed exhibited a significant decrease (82.8%) in the digestibility.

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