未发酵和发酵红芸豆热加工过程中的化学变化及其对体外蛋白质消化率的影响

P. F. Wulam, M. K. Jiyil, C. E. Mafuyai, J. Oche, O. A. Olorunyomi, M. Silas
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摘要

背景:豆类是大量营养素、微量营养素、植物化学物质以及抗营养因子的重要来源。这些成分构成了一个复杂的系统,能够与食物基质中的不同成分相互作用。相互作用导致不溶性复合物,降低了营养物质的生物可及性。开发适合家庭和村庄使用的制备技术对于促进豆类的加工和膳食供应变得非常必要。研究目的:研究热处理对未发酵和发酵红芸豆化学成分的影响及其对体外蛋白质消化率的影响。这将加强粮食安全和减少营养不良。方法:采用普通蒸煮锅和压力锅分别对未发酵和发酵的黄芪进行煮沸,并采用标准方法对其化学成分进行评价。采用胃蛋白酶消化法测定体外蛋白质消化率。结果:发酵使传统蒸煮时间缩短了40.32%。发酵后样品的蛋白质含量提高了约7%。体外蛋白质消化率提高30%以上,其中发酵样品提高幅度更大。含硫氨基酸、蛋氨酸和半胱氨酸是限制氨基酸,发酵后含量分别提高了6.64%和10.92%。未发酵大豆在露天发酵和蒸煮过程中,粗灰分、粗纤维、粗脂肪含量均受影响超过20%。与其他处理方法相比,水煮发酵样品中普通葡萄的抗营养因子下降幅度最大。发酵和煮熟对体外蛋白质消化率、蒸煮时间和抗营养因子均有改善。结论:研究结果证明,发酵与蒸煮相结合,比不发酵蒸煮更能全面提高凡草的营养价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility
Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.
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