Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples
The aim of this study was to determine crude protein, fibre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modified version of Holt’s Method...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2013-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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| Online Access: | https://acta.mendelu.cz/61/1/0227/ |
| _version_ | 1818211049685385216 |
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| author | Petra Vojtíšková Stanislav Kráčmar |
| author_facet | Petra Vojtíšková Stanislav Kráčmar |
| author_sort | Petra Vojtíšková |
| collection | DOAJ |
| description | The aim of this study was to determine crude protein, fibre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modified version of Holt’s Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat flours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coefficient of crude protein digestibility was discovered to be in peels and wholemeal flour. The greatest fibre digestibility coefficients were obtained for peels, which contain about 65% of fibre in their dry matter. When pepsin was used, a higher phytic acid digestibility coefficient for G. max, Ph. vulgaris, peels, flour, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coefficients for peas, lentil and wholemeal flour were observed. |
| first_indexed | 2024-12-12T05:26:19Z |
| format | Article |
| id | doaj.art-0c36722d79dd483d94bb2b92a4bb9dcc |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-12T05:26:19Z |
| publishDate | 2013-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-0c36722d79dd483d94bb2b92a4bb9dcc2022-12-22T00:36:27ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102013-01-0161122723210.11118/actaun201361010227Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samplesPetra Vojtíšková0Stanislav Kráčmar1Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Analysis and Chemistry, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech RepublicThe aim of this study was to determine crude protein, fibre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modified version of Holt’s Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat flours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coefficient of crude protein digestibility was discovered to be in peels and wholemeal flour. The greatest fibre digestibility coefficients were obtained for peels, which contain about 65% of fibre in their dry matter. When pepsin was used, a higher phytic acid digestibility coefficient for G. max, Ph. vulgaris, peels, flour, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coefficients for peas, lentil and wholemeal flour were observed.https://acta.mendelu.cz/61/1/0227/legumes<i>Fagopyrum esculentum</i> Moenchbuckwheat productsphytic aciddigestibility |
| spellingShingle | Petra Vojtíšková Stanislav Kráčmar Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis legumes <i>Fagopyrum esculentum</i> Moench buckwheat products phytic acid digestibility |
| title | Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| title_full | Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| title_fullStr | Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| title_full_unstemmed | Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| title_short | Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| title_sort | crude protein fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples |
| topic | legumes <i>Fagopyrum esculentum</i> Moench buckwheat products phytic acid digestibility |
| url | https://acta.mendelu.cz/61/1/0227/ |
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