Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal
The effects of soaking, autoclaving or roasting on the nutritional composition (proximate and mineral), antinutritional factors (total phenol, tannin composition, phytic acid, saponin, and trypsin inhibitors), and functionality (water/oil absorption capacity, foaming capacity, foam stability and nit...
| Main Authors: | , , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/50132/1/21.pdf |
| _version_ | 1796975269860343808 |
|---|---|
| author | Fadel, Abdalbast H. I. Kamarudin, Mohd Salleh Ebrahimi, Mahdi Romano, Nicholas Paul Saad, Che Roos Samsudin, Anjas Asmara @ Ab Hadi |
| author_facet | Fadel, Abdalbast H. I. Kamarudin, Mohd Salleh Ebrahimi, Mahdi Romano, Nicholas Paul Saad, Che Roos Samsudin, Anjas Asmara @ Ab Hadi |
| author_sort | Fadel, Abdalbast H. I. |
| collection | UPM |
| description | The effects of soaking, autoclaving or roasting on the nutritional composition (proximate and mineral), antinutritional factors (total phenol, tannin composition, phytic acid, saponin, and trypsin inhibitors), and functionality (water/oil absorption capacity, foaming capacity, foam stability and nitrogen solubility) of carob seed germ meal (CSGM) were studied. For the soaking treatments, CSGM was immersed in distilled water for 12 or 24 h. For autoclaving treatments, CSGM was autoclaved to 121°C for 15 or 30 min while for roasting treatments, CSGM was heated to 130°C for 20 or 40 min. Crude protein and fiber increased significantly when 30 min autoclaved. Antinutritional factors and minerals in CSGM decreased significantly in all pretreatments, but particularly when 30 min autoclaved. All pretreatments significantly decreased CSGM functionality, but autoclaving had the greatest effect. Overall, soaking seemed to provide the best balance between preserving the nutritional composition, reducing the antinutritional factors and minimizing the loss of CSGM functionality. |
| first_indexed | 2024-03-06T09:09:04Z |
| format | Conference or Workshop Item |
| id | upm.eprints-50132 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:09:04Z |
| publishDate | 2016 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-501322020-04-15T16:55:04Z http://psasir.upm.edu.my/id/eprint/50132/ Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal Fadel, Abdalbast H. I. Kamarudin, Mohd Salleh Ebrahimi, Mahdi Romano, Nicholas Paul Saad, Che Roos Samsudin, Anjas Asmara @ Ab Hadi The effects of soaking, autoclaving or roasting on the nutritional composition (proximate and mineral), antinutritional factors (total phenol, tannin composition, phytic acid, saponin, and trypsin inhibitors), and functionality (water/oil absorption capacity, foaming capacity, foam stability and nitrogen solubility) of carob seed germ meal (CSGM) were studied. For the soaking treatments, CSGM was immersed in distilled water for 12 or 24 h. For autoclaving treatments, CSGM was autoclaved to 121°C for 15 or 30 min while for roasting treatments, CSGM was heated to 130°C for 20 or 40 min. Crude protein and fiber increased significantly when 30 min autoclaved. Antinutritional factors and minerals in CSGM decreased significantly in all pretreatments, but particularly when 30 min autoclaved. All pretreatments significantly decreased CSGM functionality, but autoclaving had the greatest effect. Overall, soaking seemed to provide the best balance between preserving the nutritional composition, reducing the antinutritional factors and minimizing the loss of CSGM functionality. Faculty of Engineering, Universiti Putra Malaysia 2016 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50132/1/21.pdf Fadel, Abdalbast H. I. and Kamarudin, Mohd Salleh and Ebrahimi, Mahdi and Romano, Nicholas Paul and Saad, Che Roos and Samsudin, Anjas Asmara @ Ab Hadi (2016) Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal. In: 3rd International Conference on Agricultural and Food Engineering (CAFEi 2016), 23-25 Aug. 2016, Seri Pacific Hotel, Kuala Lumpur, Malaysia. (pp. 312-317). http://cafei.upm.edu.my/home.php?&value=2016 |
| spellingShingle | Fadel, Abdalbast H. I. Kamarudin, Mohd Salleh Ebrahimi, Mahdi Romano, Nicholas Paul Saad, Che Roos Samsudin, Anjas Asmara @ Ab Hadi Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title | Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title_full | Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title_fullStr | Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title_full_unstemmed | Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title_short | Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal |
| title_sort | effects of soaking autoclaving and roasting on the nutritional composition antinutritional factors and functionality of carob seed germ meal |
| url | http://psasir.upm.edu.my/id/eprint/50132/1/21.pdf |
| work_keys_str_mv | AT fadelabdalbasthi effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal AT kamarudinmohdsalleh effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal AT ebrahimimahdi effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal AT romanonicholaspaul effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal AT saadcheroos effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal AT samsudinanjasasmaraabhadi effectsofsoakingautoclavingandroastingonthenutritionalcompositionantinutritionalfactorsandfunctionalityofcarobseedgermmeal |