Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

被引：123

作者：

Wang, Ning ^{[1
]}

Hatcher, David W. ^{[1
]}

Gawalko, Eugene J. ^{[1
]}

机构：

[1] Canadian Grain Commiss, Grain Res Lab, Winnipeg, MB R3C 3G8, Canada

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 01期

关键词：

dietary fibre; cooking; dehulling; nutrients; minerals; peas;

D O I：

10.1016/j.foodchem.2008.03.047

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of variety and processing (soaking, cooking and dehulling) on nutrients and anti-nutrients in field peas (Pisum sativum) was investigated. Analysis of variance showed that variety had a significant effect on crude protein, starch, ash, soluble dietary fibre (SDF), insoluble dietary fibre (IDF), total dietary fibre (TDF), trypsin inhibitor activity (TIA), minerals, phytic acid, sucrose and oligosaccharides. Soaking and cooking increased protein content, IDF, TDF, Ca, Cu, Mn and P in peas whereas ash content, Fe, K, Mg, Zn, sucrose and oligosaccharides were reduced. TIA was increased by soaking but reduced by cooking. Cooking was more effective than soaking in reducing oligosaccharides. Dehulling increased crude protein, starch, K, P, phytic acid, stachyose and verbascose content but reduced SDF, IDF, TDF, Ca, Cu, Fe, Mg and Mn. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：132 / 138

页数：7

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