• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products
【24h】

Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products

机译：家庭层面的单位生产经营对某些cow豆类食品中某些抗营养因子的个人影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Abstract The individualistic effect of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products ( moin-moin, akara, and gbegiri ) was investigated. Four cowpea types (IT93K-452-1, IT95K-499s-35, IT97K-568-18, and market sample) were used for the study, whereas the three traditional food products were produced from each of the cowpea types, respectively. The results revealed that every unit operation involved in the production of moin-moin, akara or gbegiri contributed to the overall reduction of trypsin inhibitor activity (TIA), phytic acid (PA), and tannin; though at varying degrees. In the production of moin-moin , the major contributions to the overall reduction in TIA were from steaming (64.2?￠????72.0%), second-stage soaking (9.7?￠????11.9%), and dehulling (9.4?￠????10.2%). The contributions to the overall reduction in PA were from dehulling (34.0?￠????40.4%), preliminary soaking (15.4?￠????21.0%), and steaming (7.8?￠????14.0%), whereas that of tannin were from dehulling (39.7?￠????47.6%), steaming (19.6?￠????24.7%), and preliminary soaking (9.8?￠????15.9%). For akara production, the major contributions to TIA reduction were from deep frying (64.2?￠????72.0%), second-stage soaking (9.7?￠????11.9%), and dehulling (9.4?￠????10.2%). The PA reduction was from dehulling (34.0?￠????40.4%), preliminary soaking (15.4?￠????21.0%), and deep frying (9.6?￠????15.9%), whereas that of tannin reduction was from dehulling (39.7?￠????47.6%), deep frying (20.7?￠????25.3%), and preliminary soaking (9.8?￠????15.9%). In the production of gbegiri , the overall reduction in TIA was contributed from pressure cooking (79.0?￠????84.8%), preliminary soaking (5.8?￠????11.3%), and dehulling (9.4?￠????10.2%). The reduction in PA was contributed by dehulling (34.0?￠????40.4%), pressure cooking (24.7?￠????35.0%), and preliminary soaking (15.4?￠????21.0%), whereas the overall reduction in tannin content was similarly contributed by dehulling (39.7?￠????47.6%), pressure cooking (29.8?￠????34.4%), and preliminary soaking (9.8?￠????15.9%).
机译：摘要研究了家庭水平的单位生产经营对所选cow豆类食品（moin-moin，akara和gbegiri）中某些抗营养因子的个体作用。该研究使用了四种cow豆类型（IT93K-452-1，IT95K-499s-35，IT97K-568-18和市场样本），而三种传统食品分别是从每种cow豆中生产的。结果表明，参与产生moin-moin，akara或gbegiri的每个单元操作都导致总体上降低了胰蛋白酶抑制剂活性（TIA），植酸（PA）和单宁。虽然程度不同。在生产moin-moin的过程中，TIA总体下降的主要贡献来自汽蒸（64.2％≥72.0％），第二阶段浸泡（9.7％≥11.9％）和脱壳（9.4％，10.2％）。脱皮率（34.0％）占40.4％，初步浸泡（15.4％）（21.0％）和蒸煮（7.8％）占总PA下降的贡献（14.0％）。而单宁酸则来自脱皮（39.7％〜47.6％），汽蒸（19.6％〜24.7％）和初步浸泡（9.8％〜15.9％）。对于Akara生产，减少TIA的主要贡献是油炸（64.2％，72.0％），第二阶段浸泡（9.7％，11.9％）和脱皮（9.4％）。 10.2％）。脱皮率从去皮（34.0％）（40.4％），初步浸泡（15.4％）（21.0％）和油炸（9.6％（15.9％））降低，而单宁减少的原因是脱皮（39.7％），占47.6％;油炸（20.7％，25.3％）;以及初步浸泡（9.8％，占15.9％）。在gbegiri的生产中，TIA的总体降低归因于压力烹饪（79.0％）84.8％，初步浸泡（5.8％11.3％）和去皮（9.4％）。 10.2％）。 PA的减少是由脱壳（34.0％）的40.4％，压力蒸煮（24.7％35.0％）和预浸泡（15.4％的21.0％）引起的，而脱皮（39.7％）占总产量的47.6％，加压蒸煮（29.8％）占34.4％和初步浸泡（9.8％）的总含量也同样有助于单宁含量的下降。 ）。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号