scholarly journals Effects of Gamma Irradiation on Chemical Composition, Antinutritional Factors, Ruminal Degradation and In vitro Protein Digestibility of Full-fat Soybean

2009 ◽  
Vol 22 (4) ◽  
pp. 534-541 ◽  
Author(s):  
M. Taghinejad ◽  
A. Nikkhah ◽  
A. A. Sadeghi ◽  
G. Raisali ◽  
M. Chamani
Keyword(s):  
Chemical Composition ◽  
Gamma Irradiation ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
In Vitro Protein Digestibility ◽  
Ruminal Degradation ◽  
Vitro Protein

scholarly journals Andean lupin ( Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

2020 ◽  
Vol 97 (4) ◽  
pp. 827-835
Author(s):  
Javier S. Córdova‐Ramos ◽  
Patricia Glorio‐Paulet ◽  
Felix Camarena ◽  
Andrea Brandolini ◽  
Alyssa Hidalgo
Keyword(s):  
Chemical Composition ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Heat Damage ◽  
Lupinus Mutabilis ◽  
Processing Effects ◽  
Vitro Protein

scholarly journals NUTRITIONAL QUALITY OF AWARA MADE FROM FERMENTED BANJARA BEANS AND SOYBEAN

2021 ◽  
Vol 2 (2) ◽  
pp. 66-78
Author(s):  
P. B. Bintu ◽  
A. S. Falmata ◽  
B. K. Maryam ◽  
R. O. Nnenna ◽  
A. L. Hasina ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Element Content ◽  
In Vitro Protein Digestibility ◽  
Mineral Element ◽  
Fermented Soybean ◽  
Mineral Element Content ◽  
Vitro Protein

Awara, a Nigerian soft cheese analogue produced from soy milk using crude coagulant of citric acid and alum. Soybean and banjara bean were used in this study and were evaluated for their proximate composition, mineral element content, antinutritional factors, in vitro protein digestibility and vitamin content using standard procedures. Results obtained indicated that fermented banjara bean awara had a protein content of 2.15±0.01%, and fermented soybean awara had a protein content of 3.75±0.01%. Fermented banjara beans awara and soybean awara had a fat content of 5.16±0.01% and 17.13±0.01% respectively. There were significant differences in the mineral element content of both non fermented and fermented banjara bean and soybean awara. Level of antinutritional factors showed that both tannin and phytic acid were absent in fermented soybean awara. The in vitro protein digestibility of non-fermented and fermented banjara bean and soybean awara significantly increases with time. Vitamin A contents of fermented banjara and soybean awara increased when compared to non-fermented banjara and soybean awara, while a decrease was observed in non-fermented banjara and soybean awara as compared to fermented banjara bean and soybean awara. It can be concluded from this study that fermented soybean awara which is free of antinutritional factors is a more suitable source of protein and fat as a local cheese in this part of the world.

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