Nutritional Evaluation of Ethanol-Extracted Lentil Flours
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- 作者：M. Á ; ngeles Sanz ; Inmaculada Blá ; zquez ; Isabel Sierra ; M. Á ; ngeles Medrano ; Juana Frias ; Concepció ; n Vidal-Valverde ; and Amelia Herná ; ndez
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：April 2001
- 年：2001
- 卷：49
- 期：4
- 页码：1854 - 1860
- 全文大小：60K
- 年卷期：v.49,no.4(April 2001)
- ISSN：1520-5118
文摘
Lentil flours were extracted with 80% ethanol at 25 and 50 
C for 1, 2, or 3 h. The various nitrogenfractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, proteindigestibility, and vitamins B1 and B2 were analyzed to evaluate the effect of extraction. Extractionresulted in an increase in the total nitrogen content of the extracted flours, with extractiontemperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also alarge reduction in the oligosaccharides of the raffinose family, although the effect of temperaturewas appreciable only in the case of stachyose. There was hardly any effect on the concentrations ofthe amino acids analyzed or on protein digestibility; however, a positive correlation between proteindigestibility and the available lysine was recorded in the samples. The vitamin B1 and B2 contentsunderwent variable decreases depending on extraction temperature.Keywords: Lentils; ethanol extraction; protein quality; soluble carbohydrates; vitamins B1 and B2
C for 1, 2, or 3 h. The various nitrogenfractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, proteindigestibility, and vitamins B1 and B2 were analyzed to evaluate the effect of extraction. Extractionresulted in an increase in the total nitrogen content of the extracted flours, with extractiontemperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also alarge reduction in the oligosaccharides of the raffinose family, although the effect of temperaturewas appreciable only in the case of stachyose. There was hardly any effect on the concentrations ofthe amino acids analyzed or on protein digestibility; however, a positive correlation between proteindigestibility and the available lysine was recorded in the samples. The vitamin B1 and B2 contentsunderwent variable decreases depending on extraction temperature.Keywords: Lentils; ethanol extraction; protein quality; soluble carbohydrates; vitamins B1 and B2