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Nutritional evaluation of ethanol-extracted lentil flours

AutorSanz, M. Ángeles; Blázquez, Inmaculada; Sierra, Isabel; Medrano, M. Ángeles; Frías, Juana ; Vidal-Valverde, Concepción ; Hernández, Amelia
Palabras claveVitamins B1 and B2
Soluble carbohydrates
Protein quality
Ethanol extraction
Lentils
Fecha de publicación2001
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 49(4): 1854-1860 (2001)
ResumenLentil flours were extracted with 80% ethanol at 25 and 50 °C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B1 and B2 were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B1 and B2 contents underwent variable decreases depending on extraction temperature.
Versión del editorhttp://dx.doi.org/10.1021/jf001293i
URIhttp://hdl.handle.net/10261/131066
DOI10.1021/jf001293i
Identificadoresissn: 0021-8561
e-issn: 1520-5118
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