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MANSOUR, S., IBRAHIM, N., KASSEM, A. (1995). UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS. Egyptian Journal of Agricultural Research, 73(1), 251-262. doi: 10.21608/ejar.1995.433218
SAEED M. MANSOUR; NABEH A. IBRAHIM; AHMED M. KASSEM. "UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS". Egyptian Journal of Agricultural Research, 73, 1, 1995, 251-262. doi: 10.21608/ejar.1995.433218
MANSOUR, S., IBRAHIM, N., KASSEM, A. (1995). 'UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS', Egyptian Journal of Agricultural Research, 73(1), pp. 251-262. doi: 10.21608/ejar.1995.433218
MANSOUR, S., IBRAHIM, N., KASSEM, A. UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS. Egyptian Journal of Agricultural Research, 1995; 73(1): 251-262. doi: 10.21608/ejar.1995.433218

UTILIZATION OF PEA-NUT AND SESAME SEEDS IN EXTRUDATE PRODUCTS

Article 22, Volume 73, Issue 1, March 1995, Page 251-262  XML PDF (3.47 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.433218
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Authors
SAEED M. MANSOUR; NABEH A. IBRAHIM; AHMED M. KASSEM
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Pea nut (Full fat and defatted) and sesame (Full Fat) were used to produce extrudate made from sorghum and corn grits blended with cow pea or chick pea. The blends were prepared to obtain extrudates containing 20% protein. The extruded products were physically and sen­sory evaluated. Trypsin inhibitor and protein digestibility were deter­mined in raw materials and composite blends as well as in the exruded products. The obtained results indicated that, pea-nut and sesame could be used in extruded products as enrichment substance. The formulas con­taining pea-nut, chick pea and yellow maize grits were better than those containing sesame, cow pea and sorghum grits. Extrusion process in­creased protein digestibility and decreased trypsin inhibitor as well as tannin contents.
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