scholarly journals Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

2012 ◽  
Vol 51 (7) ◽  
pp. 1401-1405 ◽  
Author(s):  
Nilgün Ertaş ◽  
Selman Türker
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Mineral Bioavailability ◽  
Nutrition Value ◽  
Vitro Protein

scholarly journals Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

2019 ◽  
Author(s):  
Somasundaram Kamalasundari ◽  
Rajagopalan Babu ◽  
Thiyagamoorthy Umamaheswari
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Combination Method ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Pressure Cooking ◽  
Domestic Processing

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

Effect of Probiotic Fermentation on Antinutrients and In Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture

2002 ◽  
Vol 16 (3) ◽  
pp. 173-181 ◽  
Author(s):  
Sangeeta C. Sindhu ◽  
Neelam Khetarpaul
Keyword(s):  
Liquid Culture ◽  
Rice Flour ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Single Culture ◽  
Tomato Pulp ◽  
Vitro Protein ◽  
Probiotic Fermentation ◽  
Food Mixture

Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2∶1∶1∶1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121°C), cooled and fermented with 2% liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [ L. casei, L. plantarum (37°C, 24 hr.)] and sequential culture fermentation [ S. boulardii (25°C, 24 hr.) + L. casei (37°C, 24 hr.)]; S. boulardii [(25°C, 24 hr.) + L. plantarum (37°C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.

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