Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed

Autor:	Babatunde T. Olawoye, Saka O. Gbadamosi
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	amaranthus viridis processing methods intro protein digestibility antinutrients antioxidant Agriculture Food processing and manufacture TP368-456
Zdroj:	Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
Druh dokumentu:	article
ISSN:	2331-1932 23311932
DOI:	10.1080/23311932.2017.1296402
Popis:	In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content of 11.06, 7.30, 2.94, and 65.01%, respectively was subjected to autoclaving, fermentation, blanching, defatting, and germination. Changes in in vitro protein digestibility, antinutrients, minerals and antioxidant properties were investigated. All the processing methods increase the in vitro protein digestibility of the amaranths seed. There was significant reduction in tannin (13–56.5%), oxalate (10–46%), saponin (15–41%). Fermentation and germination significantly (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/f327e3f20ee346878a031c8914fc6ce3 Zobrazit plný text záznamu View record in DOAJ