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In vitro multienzyme digestibility of protein of six varieties of African yam bean flours
Author(s) -
Oshodi A A,
Ipinmoroti K O,
Adeyeye E I,
Hall G M
Publication year - 1995
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.2740690315
Subject(s) - protein digestibility , food science , digestion (alchemy) , chymotrypsin , raw material , trypsin , chemistry , biology , enzyme , biochemistry , chromatography , organic chemistry
Abstract The in vitro multienzyme protein digestibilities of the flours of six varieties of African yam bean ( Sphenostylis stenocarpa ), made from both whole seeds and dehulled seeds were investigated. The multienzyme system consisted of trypsin, chymotrypsin and peptidase. Digestibilities were determined for a 10 min digestion period. Both dehulling and heat treatment improved digestibility. Comparison of flours from raw whole seeds with those from dehulled seeds showed that digestibility was better in the latter, with an increase of 6.78%. Heat‐treated whole seed flcurs gave a digestibility increase of 6.06% compared with raw flours whereas in the dehulled samples the digestibility increase of heat‐treated flours over raw was 5.19%. Heat‐treated dehulled seeds were better, with a digestibility increase of 5.90% over the heat‐treated whole seed flours. No significant differences ( P < 0.05) were observed in the digestibilities among the whole seed flours but significant differences were observed in the dehulled seed flours.