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|標題:||Composition and functional properties of raw and electron beam-irradiated Mucuna pruriens seeds||作者:||Bhat, R.
|關鍵字:||amino acids;electron beam irradiation;fatty acids;functional;properties;in vitro protein digestibility;minerals;Mucuna pruriens;proximate composition;amino-acid-composition;under-utilized legume;antinutritional factors;chemical-composition;gamma-irradiation;physicochemical properties;nutritive-value;protein digestibility;ionizing-radiation;southwest;coast||Project:||International Journal of Food Science and Technology||期刊/報告no：:||International Journal of Food Science and Technology, Volume 43, Issue 8, Page(s) 1338-1351.||摘要:||
The proximate, nutritional and functional properties of raw and electron beam-irradiated (0-30 kGy) Mucuna seeds were investigated. Irradiation increased crude protein and crude carbohydrates significantly than crude lipid, crude fibre and energy. Raw seeds were rich in minerals and were not affected by irradiation except for magnesium and phosphorus. Amino acids of raw seeds were comparable to soyabean and FAO/WHO reference pattern and except for 30 kGy, no significant changes were seen in amino acid profile. Raw seeds were rich in unsaturated fatty acids and some of them decreased on irradiation, while linoleic acid steadily elevated (0-14.35 mg g(-1) lipid). In vitro protein digestibility was dose dependent and significantly increased up to 15 kGy. Water and oil absorption capacities and foaming capacity significantly increased on irradiation, while protein solubility decreased (15 and 30 kGy) with an improvement of gelation property of seed flour. The cooking time of seeds significantly reduced on irradiation.
|Appears in Collections:||土壤環境科學系|
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