![]() In faba beans the extrusion process increased starch digestibility from 11.39% to 85.05%, while in extruded lupins a complete starch hydrolysis was obtained, while in the meal the polysaccharide digestion was 54.48%. ![]() In peas this value increased from 11.80% in meal to 39.70% in the extruded product 85.37% is the percentage for the expanded product, while 10.90% is the starch digestibility value for toasted peas. ![]() Expansion and extrusion cause increased starch enzymatic degradability while toasting produced virtually no effects. In a randomized block design, feeds were screened for enzymatic digestibility of starch and protein, N solubility and in vitro protein degradability. An assessment was made of the effect that different treatments (toasting, expansion, extrusion) have on the nutritional value of protein plants (pea, faba bean, lupin).
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