Back to Search
Start Over
Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)
- Source :
- International Journal of Food Science, Vol 2021 (2021)
- Publication Year :
- 2021
- Publisher :
- Hindawi Limited, 2021.
-
Abstract
- Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.
- Subjects :
- Carbohydrate content
Article Subject
Steaming
01 natural sciences
Food processing and manufacture
chemistry.chemical_compound
0404 agricultural biotechnology
Protein digestibility
Tannin
TX341-641
Food science
chemistry.chemical_classification
Phytic acid
biology
Nutrition. Foods and food supply
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
TP368-456
Kabau
biology.organism_classification
040401 food science
In vitro
0104 chemical sciences
chemistry
Archidendron
Food Science
Subjects
Details
- ISSN :
- 23145765 and 23567015
- Volume :
- 2021
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science
- Accession number :
- edsair.doi.dedup.....89d4a059bcb6b61d54f3474227e4d3d2