KASSEM, A., MANSOUR, S., IBRAHIM, N. (1995). PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION.. Egyptian Journal of Agricultural Research, 73(1), 229-240. doi: 10.21608/ejar.1995.433213
AHMED M. KASSEM; SAEED M. MANSOUR; NABEH A. IBRAHIM. "PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION.". Egyptian Journal of Agricultural Research, 73, 1, 1995, 229-240. doi: 10.21608/ejar.1995.433213
KASSEM, A., MANSOUR, S., IBRAHIM, N. (1995). 'PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION.', Egyptian Journal of Agricultural Research, 73(1), pp. 229-240. doi: 10.21608/ejar.1995.433213
KASSEM, A., MANSOUR, S., IBRAHIM, N. PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION.. Egyptian Journal of Agricultural Research, 1995; 73(1): 229-240. doi: 10.21608/ejar.1995.433213
PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EXTRUDATES: I. CHEMICAL EVALUATION.
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Faba bean, lupin, kidney bean, chick pea, cow pea, lentil and fenugreek were germinated, dried and milled. Blends of legumes flour (germinated and ungerminated) were prepared in ratios of 5%, 10% and 15% with yellow corn grits. Extrusion process was carried out for the blends. The obtained data revealed that, germination of legume seeds increased the activities of protease and amylases which caused a decrease in protein and carbohydrate contents and increase total soluble sugars. A decrease in phytic acid, tannin and fiber were also noticed after germination. Germination increased the protein digestibility of all studied legume samples while a slight decrease was noticed in Trypsin inhibitor. Extrusion process caused increasing protein digestibility, as well as decreasing trypsin inhibitor.
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