科研之友
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摘要
In this study, nutritional qualities and functional properties of underutilized Beko pod flour were investigated. Results revealed the presence of high amounts of crude protein, ash, crude fiber, carbohydrates (8.45, 4.11, 18.89 and 67.49g/100g, respectively) and total dietary fibers (42.45%). Beko pod flour contained cysteine and glutamic acid (15.30 and 10.57g/100g crude protein, respectively) as predominant amino acids, with appreciable amounts of total unsaturated fatty acids. In addition, pod flour had acceptable functional properties, which are envisaged to be useful in developing new food products. In addition, Fourier transform infrared spectra showed presence of amines, amides, carboxylic acids, amino acids and aromatic compounds. Practical ApplicationsThis study provides vital database on the nutritional potential of Beko pods flour, which can be exploited in food bio-fortification, or as basic raw material for the development of new functional food ingredients.
- 出版日期2015-2
