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Chemical composition and in‐vitro digestibility of thermochemically treated peanut hulls
Author(s) -
Kerr Thomas J.,
Windham William R.,
Woodward Janet H.,
Benner Ronald
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370706
Subject(s) - lignin , chemistry , chemical composition , rice hulls , food science , composition (language) , nitrogen , carbohydrate , in vitro , agronomy , biochemistry , botany , organic chemistry , biology , linguistics , philosophy
Changes in chemical composition and digestibility of peanut hulls after a variety of thermochemical treatments were monitored. Mineral acids and base under elevated temperature (121°C) were generally ineffective for decreasing the fibrous, lignocellulosic component of the hulls. Only nitric acid‐treatment effectively decreased the relative lignin content of the hulls. The lignin:nitrogen ratio and carbohydrate content of treated hulls were both highly correlated with in‐vitro digestibility. Overall, thermochemical treatments did not increase the digestibility of peanut hulls.