Effect of defatted soybean flour (DSF) supplementation and cooking on Anti-nutritional factors, amino acids profile and protein digestibility of corn flour

Protein digestibility of corn flour

Abstract

The aim of this study was to investigate the effect of supplementation with 3,5 and 7% of defatted soybean flour (DSF), and cooking on anti-nutritional factors (tannin, phytic acid and total polyphenols), in vitro protein digestibility (IVPD%) and amino acids composition of corn flour. Anti-nutrients (tannins, phytic acid, and total polyphenols) increased with DSF supplementation but significantly, (P≤0.05) decreased after cooking. The in vitro protein digestibility (IVPD%) of corn flour was significantly (P≤0.05) increased after supplementation but decreased after cooking. All amino acids (except for glycine, threonine, proline, tyrosine and methionine) were increased after supplementation levels. Cooking of the flour supplemented with 3, 5 and 7%, DSF increased aspartic acid, glutamic acid and serine but the others were lowered except alanine was increased after cooking of supplemented flour with 7% DSF.