ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A nutritional evaluation was carried out on corn or sorghum blended with soy or cottonseed and processed using a Brady Crop Cooker. Protein efficiency ratios (PER's) and levels of antitrypsin activity and free or bound gossypol were determined. The extrusion process inactivated 52% of antitrypsin activity and resulted in a full-fat soy flour with corrected PER of 2.0 (casein = 2.5). The PER's for extruded corn-soy blends (CSB) were comparable to casein. Extrusion reduced free gossypol 68% and yielded a corrected PER for glanded cottonseed for 1.9. However, the PER's of extruded cereal-cottonseed blends were significantly inferior to CSB, especially at higher extrusion temperatures. The results suggest the utility of this extrusion system in producing low-cost nutritious blended foods for use in supplemental feeding programs.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02454.x
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