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首页> 外文期刊>Food Chemistry >Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
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Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

机译：绿豆种子（菜豆）的营养成分和抗营养因子受一些家庭传统过程的影响

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摘要

The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p < 0.05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes decreased the concentrations of lysine, tryptophan, threonine and sulfur-containing amino acids. However, all treatments were higher in total aromatic amino acids, leucine, isoleucine and valine contents than the FAO/WHO reference. Dehulling, soaking and germination processes were less effective than cooking processes in reducing trypsin inhibitor, tannins and hemagglutinin activity contents. Also, germination was more effective in reducing phytic acid, stachyose and raffinose. Germination resulted in a greater retention of all minerals compared to other processes. In vitro protein digestibility and protein efficiency ratio were improved by all processes. The chemical score and limiting amino acids of mung bean subjected to the various processes varied considerably, depending on the type of process.
机译：研究了脱皮，浸泡，发芽，煮沸，高压灭菌和微波烹饪等国内传统工艺对绿豆种子营养成分和抗营养因子的影响。发芽和蒸煮过程导致脂肪，碳水化合物含量，抗营养因子和总灰分含量显着降低（p <0.05）。所有过程均降低了赖氨酸，色氨酸，苏氨酸和含硫氨基酸的浓度。但是，所有处理的总芳香族氨基酸，亮氨酸，异亮氨酸和缬氨酸的含量均高于FAO / WHO的参考文献。在减少胰蛋白酶抑制剂，单宁和血凝素活性含量方面，脱壳，浸泡和发芽过程的效果不如蒸煮过程。同样，发芽在减少植酸，水苏糖和棉子糖方面更有效。与其他过程相比，发芽导致所有矿物质的保留更大。所有过程均提高了体外蛋白质的消化率和蛋白质利用率。进行各种处理的绿豆的化学评分和极限氨基酸根据处理的类型而有很大不同。

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