Effect of gamma-irradiation and or extrusion on the nutritional value of soy flour
Joint Authors
Afifi, S.
Hamzah, R. G.
Abd al-Ghaffar, A. B.
Borai, I. H.
Source
Arab Journal of Nuclear Sciences and Applications
Issue
Vol. 46, Issue 1 (31 Jan. 2013), pp.250-262, 13 p.
Publisher
The Egyptian Society of Nuclear Science and Applications
Publication Date
2013-01-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract EN
Although soybean is rich with its high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients.
The aim of the present study was the investigation of the use of ?- radiation and/or extrusion for inactivation or removal of certain antinutritional factors .
Also, the effect of these processing methods on the nutritional value of soy flour was studied.
Analysis included estimation of the proximate composition, level of some antinutrients and the concentration of total phenols of raw and processed soy flour.
In addition, amino acids content was analyzed by using high performance amino acid analyzer-Biochrom 20.
Gas chromatography was used for analysis of fatty acids; phenolic compounds were determined by high performance liquid chromatography.
The results showed that the proximate composition of soy flour was unchanged by the irradiation (5 &10 KGy) and/or by extrusion except the moisture content was decreased by extrusion.
?-irradiation and/or extrusion processing significantly re duced the levels of phytic acid, tannins, and trypsin inhibitor while the total phenols was increased compared to the unprocessed control samples.
All essential amino acids , fatty acids and phenolic compound were significantly changed.
From these results , it is possible to demonstrate the benefits of ?-irradiation and/or heating extrusion processing on the nutritional properties of soy flour through reducing its antinutritional contents and improving some of functional nutrients.
American Psychological Association (APA)
Afifi, S.& Abd al-Ghaffar, A. B.& Borai, I. H.& Hamzah, R. G.. 2013. Effect of gamma-irradiation and or extrusion on the nutritional value of soy flour. Arab Journal of Nuclear Sciences and Applications،Vol. 46, no. 1, pp.250-262.
https://search.emarefa.net/detail/BIM-724098
Modern Language Association (MLA)
Afifi, S.…[et al.]. Effect of gamma-irradiation and or extrusion on the nutritional value of soy flour. Arab Journal of Nuclear Sciences and Applications Vol. 46, no. 1 (Jan. 2013), pp.250-262.
https://search.emarefa.net/detail/BIM-724098
American Medical Association (AMA)
Afifi, S.& Abd al-Ghaffar, A. B.& Borai, I. H.& Hamzah, R. G.. Effect of gamma-irradiation and or extrusion on the nutritional value of soy flour. Arab Journal of Nuclear Sciences and Applications. 2013. Vol. 46, no. 1, pp.250-262.
https://search.emarefa.net/detail/BIM-724098
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 260-262
Record ID
BIM-724098