ISOLATION AND GENERAL PROPERTIES OF LECTINS FROM THE BEAN (PHASEOLUS VALGARIS VAR. ROSINHA G2)

Determinação do Valor Nutricional das Sojas Integrais Processadas para Aves

Três ensaios biológicos foram realizados com o objetivo de determinar o conteúdo de energia metabolizável e do coeficientes de digestibilidade do extrato etéreo da soja integral processada por diferentes métodos (extrusão e tostagem) e do farelo de soja reconstituído com óleo. No primeiro e segundo ensaios, foram utilizadas a metodologia tradicional de coleta total de excretas, utilizando pintos no primeiro ensaio e galos no segundo. No terceiro ensaio, empregou-se a metodologia de alimentação forçada (Sibbald, 1976) com galos adultos. De acordo com os resultados obtidos, as sojas testadas apresentaram composições bromatológicas semelhantes. Os processamentos usados para a soja integral conferiram diferenças na digestibilidade dos nutrientes da soja e os coeficientes de digestibilidade do extrato etéreo obtidos para a soja extrusada e para o farelo de soja com adição de óleo foram superiores aos obtidos para soja tostada pelo vapor. Os valores de energia metabolizável obtidos para a soja extrusada foram superiores aos encontrados para a soja tostada pelo vapor e para o farelo de soja com adição de óleo, que foram semelhantes entre si.

Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.

Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour

Chemical and nutritional characteristics of irradiated and nonirradiated cowpea bean at 0.2 kGy submitted to several thermal treatments were studied. The cowpea bean flours irradiated at 0.2 kGy were superior to those non-irradiated concerning digestibility and the flours submitted to microwave oven were superior to those cooked under low pressure, autoclaved or even raw from the nutritional point of view. As to the presence of anti-nutritional factors, the results showed that the variety of cowpea bean under research presented neither trypsin inhibitor nor haemagglutinin activity, however, regarding tannin, a 0.006% content was found and considered negligible.