يجب تسجيل الدخول أولا
Effect of Supplementation with Soybean Flour and Cooking on Anti-Nutritional Factors and in Vitro Protein Digestibility of Corn Flour
| المصدر: | المجلة الأفروآسيوية للبحث العلمي |
|---|---|
| الناشر: | الأكاديمية الأفريقية للدراسات المتقدمة |
| المؤلف الرئيسي: | Mohamed, Hassan A. (Author) |
| مؤلفين آخرين: | Eljack, Mariam Y. (Co-Author) , Nour, Azhari A. Mohamed (Co-Author) |
| المجلد/العدد: | مج1, ع2 |
| محكمة: | نعم |
| الدولة: |
ليبيا |
| التاريخ الميلادي: |
2023
|
| الشهر: | يونيو |
| الصفحات: | 200 - 205 |
| ISSN: |
2959-6505 |
| رقم MD: | 1467131 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch, HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Supplementation | Anti-Nutrients | Cooking | Soy Bean | Corn Flour
|
| رابط المحتوى: |
عدد مرات التحميل
3
| المستخلص: |
The objectives of this study are to evaluate the effect of supplementation by differences ratios of defatted soya bean cake and cooking on nutritional quality, Anti-nutritional factors and minerals contents of corn flour. The effect of supplementation of corn flour with different levels of soybean cake and cooking on Anti- nutritional factors, total minerals contents (K, Ca, Mn, Fe, Cu and Pb), was investigated. Supplementation with 3, 5 and 7% Soya bean flour insignificantly (P≤0.05) increased the protein content, anti-nutritional factors (phytic acid and total polyphenols). Cooking of supplemented flour increased the protein content and decreased the minerals contents (K, Ca, Mn, Fe, Cu and Pb). |
|---|---|
| ISSN: |
2959-6505 |
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