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  • 标题:Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds
  • 本地全文:下载
  • 作者:Carmen Valadez-Vega ; Olivia Lugo-Magaña ; Claudia Figueroa-Hernández
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2022
  • 卷号:11
  • 期号:14
  • DOI:10.3390/foods11142075
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca +2, K +1, and Mg +2. Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins.
  • 关键词:Amaranthus hypochondriacus;anti-nutritional;in vitro digestibility;lectins;tannins;germination;popping
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