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Nutritional and anti‐nutritional compositions of defatted Nebraska hybrid hazelnut meal
Author(s) -
Xu Yixiang,
Hanna Milford A.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02712.x
Subject(s) - food science , bioavailability , meal , amino acid , essential amino acid , chemistry , phytic acid , tannin , proximate , tryptophan , proanthocyanidin , carbohydrate , biology , biochemistry , polyphenol , antioxidant , bioinformatics
Summary Defatted meal of hybrid hazelnuts may have potential food and value‐added industrial applications. The proximate composition, mineral elements, amino acid profile and anti‐nutritional factors (total phenolics, tannins, condensed tannins and phytates) of defatted meals of ten Nebraska hybrid hazelnut genotypes were investigated. Excluding the amino acid profile, the nutritional and anti‐nutritional compositions of the meals differed significantly, with high protein, carbohydrate, neutral and acid detergent fibre concentrations and energy value. Mineral concentrations were higher than those previously reported. K was the most abundant mineral element, followed by P, Ca and Mg. Seven essential amino acids accounted for approximately 27.8% of the total amino acid contents. Tryptophan was not detected. All essential amino acid contents were significantly lower than the reference levels recommended for human and animal consumption. The high levels of anti‐nutritional factors, such as total phenolics, tannins, condensed tannins and phytate in the meals, could reduce protein and mineral bioavailability.