Optimization of process for reduction of antinutritional factors in edible cereal brans.

摘要

Reduction of various antinutritional factors in cereal brans by different treatments (microwave heating, dry heating and wet heating) were studied. All processes, apart from dry heating at low temp., led to significant reductions in contents of antinutritional factors (P <= 0.05). Microwave heating at 2450 MHz for 2.5 min resulted in 53.85, 57.21, 65.00 and 100% reductions in phytic acid, polyphenols, oxalates and saponins, respectively. Wet heating resulted in max. reduction of trypsin inhibitor activity (83.07%) at 110 degrees C for 25 min. Processing resulted in increases in bulk density and slight darkening of the brans. The most effective method of detoxifying most of the antinutritional factors was microwave heating for 2.5 min.