The effect of cooking on nutritive quality of selected legumes

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of cooking on nutritive quality of selected legumes

Popis výsledku v původním jazyce

The scope of this dissertation is primarily to find the ways to make the best use of legumes to alleviate the problem of protein energy malnutrition and full fill the nutritional needs of the global population. Properties of legumes namely, Pisum sativum(Terno, Xantos, Svit, Achat), Glycine max, Lupinus albus (Amiga), Pisum sativum var. arvense (Arkta), Faba vulgaris (Piestansky) were studied with the objectives to characterisation of legumes, to investigate the protein quality of cotyledons and radicles (shoot) after germinating for 48 hours and to study the nutritional quality of cooked legumes by normal, pressure and microwave cooking. Cooked samples were analysed in four cooking times different in each of the methods of cooking, with the aim to increase protein digestibility. Methods used for the investigation were basic chemical composition; analysis of amino acids with ion exchange chromatography with post column ninhydrin-based detection, protein fractionation, in vitro protein

Název v anglickém jazyce

The effect of cooking on nutritive quality of selected legumes

Popis výsledku anglicky

The scope of this dissertation is primarily to find the ways to make the best use of legumes to alleviate the problem of protein energy malnutrition and full fill the nutritional needs of the global population. Properties of legumes namely, Pisum sativum(Terno, Xantos, Svit, Achat), Glycine max, Lupinus albus (Amiga), Pisum sativum var. arvense (Arkta), Faba vulgaris (Piestansky) were studied with the objectives to characterisation of legumes, to investigate the protein quality of cotyledons and radicles (shoot) after germinating for 48 hours and to study the nutritional quality of cooked legumes by normal, pressure and microwave cooking. Cooked samples were analysed in four cooking times different in each of the methods of cooking, with the aim to increase protein digestibility. Methods used for the investigation were basic chemical composition; analysis of amino acids with ion exchange chromatography with post column ninhydrin-based detection, protein fractionation, in vitro protein

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů