Data/hora: 08/06/2024 04:15:47

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 11/11/1998
Data da última atualização: | 11/11/1998
Autoria: | CABRAL, L. C.; SERNA-SALDIVAR, S. O.; TINKSLEY, A. M.; WEBER, C. W.
Título: | Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans.
Ano de publicação: | 1995
Fonte/Imprenta: | Archivos Latinoamericanos de Nutricion, Caracas, v. 45, n. 1, p. 41-46, 1995.
Idioma: | Inglês
Conteúdo: | Soybeans were dehulled, stored under two environmental conditions, optimally cooked and assayed for trypsing inhibitor and protein quality with laboratory rats. Dehulling did not significantly affect protein quality (PER and NPR) and protein digestibiity of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digesibility when compared with cooked counterparts. PER values of dehulled-cooked soybeans diets decreased significantly as seeds were stored for upto 3 mounths under either environment. There were no significant differences in PER values due to storage during the period from 3 to 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2
Palavras-Chave: | Cereais; Qualidade proteica.
Thesagro: | Soja.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (966-1) - UPC - AP - -- - 0004/95 -  - 1998.00123 - DIS