Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India.
Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India.
Food Res Int. 2021 May;143:110299. doi: 10.1016/j.foodres.2021.110299. Epub 2021 Mar 9.
Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies - autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77-82%, 33-60% and 51-66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25-49% and 30-74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.
大托叶猪屎豆是一种有益健康但未被充分利用的豆科植物，主要在非洲、澳大利亚和印度的半干旱地区消费。各种抗营养因子——植酸、草酸和低聚糖——限制了其消费。目前的工作描述了各种热加工技术——高压灭菌、微波、微粉化和挤压——对两种选定品种的抗营养特性、酚酸特性和蛋白质消化率的影响。使用各种热技术处理的马豆谷物中的抗营养成分含量显著（p≤0.05）降低。在所有加工技术中，挤压导致抗营养成分明显降解。草酸、胰蛋白酶抑制剂、植酸盐和单宁的减少幅度分别为 33%至 87%、77%至 82%、33%至 60%和 51%至 66%。此外，两种品种的各种低聚糖（棉子糖、水苏糖和毛蕊花糖）的含量分别下降了 36%至 61%、25%至 49%和 30%至 74%。尽管挤压显著（p≤0.05）降低了必需氨基酸指数和蛋白质效率比，但生物价值同时增加。加工对谷物的抗营养成分含量有显著（p≤0.05）的影响，但同时保留了其重要的功能特性。这确立了谷物的实用性，并促进了这些新谷物的引入，扩大了新型健康食品的市场。
