Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

• Published in: Food science & technology Vol. 36; no. 3; pp. 285 - 293
• Main Authors: Abd El-Hady, E.A, Habiba, R.A
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2003; Elsevier
• Subjects: Antinutrients; Biological and medical sciences; Digestibility; Extrusion; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Legumes; Phosphorus; Soaking; Legumes; Extrusion; Phosphorus; Soaking; Antinutrients; Digestibility; Temperature; Enzyme inhibitor; Inorganic element; Phytic acid; Protein; Grain legume; Tannin; Antinutrient factor; Water content; Phenols; Plant protein
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/S0023-6438(02)00217-7

The effects of soaking (in water for 16 h) and extrusion conditions including barrel temperature (140°C and 180°C) and feed moisture (18% and 22%) on antinutrients, total and phytate phosphorus and protein digestibility of whole meal of four kinds of legumes (peas, chickpeas, faba and kidney beans) were investigated. The results obtained indicated that the soaking and extrusion significantly decreased antinutrients such as phytic acid, tannins, phenols, α-amylase and trypsin inhibitors. Moreover, extrusion processing decreased the percentage of phytic acid phosphorus to total phosphorus. The in vitro protein digestibility of legume extrudates was also improved. Therefore, extrusion of legumes a priori soaked in water for 16 h is recommended to improve the nutritive value of these legumes in order to increase its utilization by human and animal when consumed directly or as an ingredient of certain meals.