Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making
作者： Nurul Akmal Taib , Aishah Bujang
DOI:
关键词:
摘要: Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes legume-based foods but also enhances its nutritional value. This study aimed to evaluate changes in amino acids content soybean, garbanzo bean and groundnut upon pre-treatments (soaking steaming) fermentation times (18, 24 30 h). The analysis was performed with HPLC system using AccQTag method. results obtained showed raw soybean contain highest amount essential non-essential followed by groundnut. After soaking process, significantly increased all three legumes. However, steaming process found cause significant decrease content. were inoculated Rhizopus oligosporus incubated at 30oC 65% RH. At 18 h time, total increase 26% fermented 16% both compared after steaming. Further time shows further enhancement Groundnut 71% 63% 53% soybean. prolong which indicates slow mould degradation have occurred. Therefore, must be consumed appropriate order get benefit from accumulation
参考文章(25)
Constantinos G. Zarkadas, Ziran. Yu, Harvey D. Voldeng, Adolfo. Minero-Amador, Assessment of the protein quality of a new high-protein soybean cultivar by amino acid analysis Journal of Agricultural and Food Chemistry. ,vol. 41, pp. 616- 623 ,(1993) , 10.1021/JF00028A021
Jacek Słupski, Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars Food Chemistry. ,vol. 121, pp. 1171- 1176 ,(2010) , 10.1016/J.FOODCHEM.2010.01.066
Constantinos G. Zarkadas, Harvey D. Voldeng, Zi Ran Yu, Victor K. Choi, Assessment of the protein quality of nine northern adapted yellow and brown seed coated soybean cultivars by amino acid analysis. Journal of Agricultural and Food Chemistry. ,vol. 47, pp. 5009- 5018 ,(1999) , 10.1021/JF981381R
J.D. Ehlers, A.E. Hall, Cowpea (Vigna unguiculata L. Walp.) Field Crops Research. ,vol. 53, pp. 187- 204 ,(1997) , 10.1016/S0378-4290(97)00031-2
Mercedes M. Pedrosa, Carmen Cuadrado, Carmen Burbano, Karim Allaf, Joseph Haddad, Eva Gelencsér, Krisztina Takács, Eva Guillamón, Mercedes Muzquiz, Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes Food Chemistry. ,vol. 131, pp. 862- 868 ,(2012) , 10.1016/J.FOODCHEM.2011.09.061
E Pisulewska, P.M Pisulewski, Trypsin inhibitor activity of legume seeds (peas, chickling vetch, lentils, and soya beans) as affected by the technique of harvest Animal Feed Science and Technology. ,vol. 86, pp. 261- 265 ,(2000) , 10.1016/S0377-8401(00)00167-X
EO Cuevas-Rodriguez, NM Verdugo-Montoya, PI Angulo-Bejarano, J Milan-Carrillo, Rosalva Mora-Escobedo, Luis Arturo Bello-Perez, JA Garzon-Tiznado, C Reyes-Moreno, None, Nutritional properties of tempeh flour from quality protein maize (Zea mays L.) Lwt - Food Science and Technology. ,vol. 39, pp. 1072- 1079 ,(2006) , 10.1016/J.LWT.2005.07.003
Amjad Iqbal, Iqtidar A. Khalil, Nadia Ateeq, Muhammad Sayyar Khan, Nutritional quality of important food legumes Food Chemistry. ,vol. 97, pp. 331- 335 ,(2006) , 10.1016/J.FOODCHEM.2005.05.011
Hari B. Krishnan, Engineering Soybean for Enhanced Sulfur Amino Acid Content Crop Science. ,vol. 45, pp. 454- 461 ,(2005) , 10.2135/CROPSCI2005.0454
Saleh A. Alajaji, Tarek A. El-Adawy, Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods Journal of Food Composition and Analysis. ,vol. 19, pp. 806- 812 ,(2006) , 10.1016/J.JFCA.2006.03.015