Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process
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- 作者：Sara Najdi Hejazia ; sara.najdihejazi@mail.mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Valé ; rie Orsata ; valerie.orsat@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Behnam Azadib ; behnam.azadi@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Stan Kubowb ; stan.kubow@mcgill.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Amaranth ; Germination/malting ; In vitro protein digestibility ; Tannin ; Phytic acid ; Oxalate
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：59-65
- 全文大小：1650 K
文摘
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Temperature and duration were found to be significant factors for amaranth malting.
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Protein content and In-Vitro Protein Digestibility (IVPD) were increased after amaranth malting.
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Malting at 28
and for 48 h was found to be optimized.- •
A notable decrease in phytic acid and oxalate and increase in tannin were observed.
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A significant linear correlation between IVDP & monitored anti-nutrients were observed.