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Nutritional quality of aqueous alcohol extracted guar (Cyamopsis tetragonoloba) meals.

Tasneem, R. and Subramanian, N. (1990) Nutritional quality of aqueous alcohol extracted guar (Cyamopsis tetragonoloba) meals. Journal of Agricultural and Food Chemistry, 38 (10). 1926-1929, 35 ref..

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Abstract

Detoxification of guar meal was done by repeated extraction of the defatted meal with aqueous ethanol, methanol, or 2-propanol. The nutritive quality of the detoxified meals as compared to that of defatted meal was evaluated by both in vivo and in vitro techniques. The free polyphenol content of the detoxified meals was lower, while their trypsin inhibitor activity was higher than that of the defatted meal. Detoxification treatments resulted in a significant improvement in the in vitro digestibility of proteins. The amino acid composition and available lysine content of all the samples were comparable. The rat bioassays indicated that the nutritive value of the meal proteins improved significantly by the detoxification treatments. Weanling rats fed on diets containing detoxified meals gained 35-46 g of body weight in 4 wk, while those fed the defatted meal diet lost wt. The values for PER, net protein ratio and NPU of the detoxified guar meals were in the ranges 2.2-2.6, 3.8-4.4 and 55-59, resp.

Item Type: Article
Uncontrolled Keywords: FLOURS-; LEGUMES-; NUTRITIONAL-VALUES; PROCESSING-; TOXICITY-; DETOXIFICATION-; MEAL-
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 04:13
Last Modified: 02 Jul 2015 08:24
URI: http://ir.cftri.com/id/eprint/8025

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