|
|
| Siqueira,Beatriz dos Santos; Soares Júnior,Manoel Soares; Fernandes,Kátia Flávia; Caliari,Márcio; Damiani,Clarissa. |
| Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytates; Trypsin inhibitors; Hemagglutinating activity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300018 |
| |
