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THE INFLUENCE of EXTRUSION PROCESSING ON IRON DIALYZABILITY, PHYTATES and TANNINS IN LEGUMES 1
Author(s) -
UMMADI PADMASHRI,
CHENOWETH WANDA L.,
UEBERSAX MARK A.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00282.x
Subject(s) - phytic acid , tannin , food science , extrusion , chemistry , legume , solubility , raw material , agronomy , metallurgy , biology , materials science , organic chemistry
Iron dialyzability, chemical forms of iron, tannin content, and phytic acid degradation in boiled, low impact and high impact extruded navy beans, chickpeas, cowpeas and lentils were determined. In boiled legumes, the dialyzable iron was 1.2‐2.7% of total iron. Dialyzable, soluble and ionic iron were highest in low impact, extruded legume flours. Lower forms of inositol phosphates (inositol tri‐, tetra‐ and penta‐phosphates) increased to 51–71% of total phytate in legumes processed by boiling or extrusion compared to 21–33% in raw legumes. Tannin content was lower in extruded products compared to boiled or raw legumes. the influence of extrusion processing on iron dialyzability varied with processing conditions. Results suggest that the degradation of phytate and changes in tannin content may not be responsible for the increase in iron dialyzability and solubility associated with low impact extrusion processing.