Effect of extrusion processing on the nutritional quality of protein in rice-legume blends
- 1 January 1988
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 32 (1) , 43-47
- https://doi.org/10.1002/food.19880320113
Abstract
The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75:25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice-soybean, rice-bengal gram and rice-black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3 to 26.8%.This publication has 8 references indexed in Scilit:
- Verbesserung des ernährungsphysiologischen Wertes von Maisextrudaten unter Verwendung von KartoffelproteinStarch ‐ Stärke, 1980
- Food extrusionC R C Critical Reviews in Food Science and Nutrition, 1979
- NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW‐COST EXTRUDER COOKERJournal of Food Science, 1978
- SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH PEROXIDASEJournal of Food Science, 1974
- Production and nutritional evaluation of extrusion‐cooked full‐fat soybean flourJournal of Oil & Fat Industries, 1964
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- Phytin in human nutritionBiochemical Journal, 1935