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Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends
Author(s) -
CHOMPREEDA PENKWAN TONGNUAL,
FIELDS M. L.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12469.x
Subject(s) - phosphorus , soybean meal , chemistry , potassium , meal , fermentation , food science , zinc , magnesium , phytic acid , corn meal , agronomy , biology , organic chemistry , raw material
Autoclaving (121°C for 30 min) soybean meal reduced phytate phosphorus by 17.5%; phosphorus soluble in 0.03N HCl decreased 27.1%, and iron decreased 17.2%. Heat treatment increased (P < 0.05) extractability of zinc and potassium (soluble in 0.03N HCl) in soybean meal. A natural lactic acid fermentation of corn meal decreased phytate phosphorus by 77.8% and increased phosphorus soluble in 0.03N HCl by 37.9%. Phosphorus and iron from corn meal soluble in 0.03N HCl decreased in quantity when soybean meal was added. There was little difference in the % magnesium, zinc and potassium soluble in 0.03N HCl whether in corn meal or corn meal‐soybean meal blends.