Jun 30, 2018 - (Model 3510, Barloworld Scientific, Dunmow, UK), and the pH was adjusted to 9.5 using 0.1 M NaOH or 0.1 M. HCl. The mixture was macerated ...
Changes in Some Antinutritional Components and In Vitro Multienzymes Protein Digestibility during Hydrothermal Processing of Cassia hirsutta Moses Ayodele Ojo Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State 210214, Nigeria
ABSTRACT: The seed of Cassia hirsutta was subjected to aqueous soaking and four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling, and pressure steaming). Soaking of the seed to varying hydration levels before hydrothermal treatments induced the reduction in the concentration of the antinutritional components. The lowest concentration of each of the antinutritional components was observed at 100% hydration level. The effects of hydrothermal techniques on the antinutritional components and protein digestibility were investigated. All the hydrothermal techniques caused significant reduction (P
