HOME > EDICIONES > Año 2003, Volumen 53 - Número 3
Trabajos de Investigación
Efecto de la extrusión sobre la actividad de factores antinutricionales y digestibilidad in vitro de proteínas y almidón en harinas de Canavalia ensiformis
Nelson C. Zamora
Departamento de Fermentación, Instituto Nacional de Higiene "Rafael Rangel", Universidad Central de Venezuela. Caracas.
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SUMMARY
Effect of extrusion on the activity of antinutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis
The effect of the extrusion (155° C, 20% moisture, screw speed 75 rpm, feed speed 205 g min-1) on antinutritional factors of Canavalia ensiformis was studied. In vitro protein and starch digestibilities were assessed. The extrusion not affect protein content (23%) in the flours, but significantly (P < 0.01) decrease moisture content. The protein digestibility values were improved from 57.5 to 89.5%, these values were lower than casein (98.19%). The digestibility of starch values were improved from 37.7 to 53%. The protease inhibitors activities (trypsin and chymotrypsin) and a-amylase inhibitor activity were reduced by 95%. The haemagglutinating activity was eliminated as result of the high temperature employed during the extrusion process. The canavanine content in the flours were not affect by the treatment of extrusion.
Key words: Canavalia ensiformis, jack bean, extrusion, flour, antinutritional factors, digestibility.
Recibido: 31/07/2002
Aceptado: 30/04/2003
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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