Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

By R. Alonso, A. Aguirre, F. Marzo. 2000

688 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/11af3969f2399488f7a8de6479f7d1b5984e5575

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Plant Science

Citations in the corpus

Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan (2007, background): “The phytic acid and the condensed tannins interact with protein molecules, forming complexes and therefore reducing the protein susceptibility to enzymatic attacks (Alonso et al., 2000).”
Pea seeds (Pisum sativum), faba beans (Vicia faba var. minor) and lupin seeds (Lupinus albus var. multitalia) as protein sources in broiler diets: effect of extrusion on growth performance (2006, background): “Alonso et al. (2000a, 2000b) found a similar effect of extrusion when they reported that extrusion was more effective in improving faba and pea protein and starch digestibility than dehulling, soaking or germination.”
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden (2018, background): “Summarized from the following publications: Alonso et al. (2000), Alonso et al. (1998), Azizah and Zainon (1997), Benítez et al. (2013), Chilomer et al. (2010), D’Souza (2013), Egounlety and Aworh (2003), Embaby (2010), Ghavidel and Prakash (2007), Hefnawy (2011), Hefni and Witthöft (2014), Hefni…”
Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.) (2013, background): “Heat treatments have been shown to be very effective in destroying TIA (Alonso, Aguirre, & Marzo, 2000 ).”
Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh (2011, background): “Other processes such as heat treatment (Mulimani and Supriya, 1993), germination (Sathe et al., 1983), extrusion (Alonso et al., 2000) and radiation (Siddduraju et al., 2002) were also found to reduce amylase inhibitor level.”
The need for adequate processing to reduce the anti- nutritional factors in plants used as human foods and animal feeds: A review (2009, methodology): “…the phytic acid content during soaking, cooking or germination has been reported by many investigators (Chau and Cheung, 1997; Aloso et al., 1998; Alonso et al., 2000; Desphande and Sheryan, 1983; Vidal-Vilverde et al., 1994; Sievwright and Shipe, 1986) for Chinese legumes, pea, faba bean, dry…”
Anti‐nutritional compounds in pulses: Implications and alleviation methods (2021, methodology): “Soaking method has been studied for reduction of enzyme inhibitors such as trypsin inhibitor (Shi et al., 2017), α-amylase inhibitors (Alonso et al., 2000; Shi et al., 2017) and chymotrypsin inhibitor (Shi et al., 2017) in pulses.”