Efficiency of defatted sesame flour as a proteic supplement of extruded cowpea flour

• Autor(a) principal: Maia, Geraldo Arraes
• Data de Publicação: 1999
• Outros Autores: Calvete, Yanina Madalena de Arruda, Telles, Francisco José Siqueira, Monteiro, José Carlos Sabino, Sales, Miranice Gonzaga
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5303
• topic: Sesamum indicum; Vigna unguiculata; oxalates; sulphur amino acids; trypsin; Sesamum indicum; Vigna unguiculata; oxalatos; aminoácidos sulfurados; tripsina

The purpuse of this work was to evaluate the nutritional and organoleptic efficiency of the defatted proteic mixture obtained from gergelim, with extruded flour from cowpea beans, using physical, biochemical, nutritional and sensory methods. Using integral sesame seed, with 54.08% of oil and 21.83% of protein, the dehusked seed with low concentration of oxalates, that was used in the production of defatted sesame flour (FDG) with 2.81% of oil and 59.16% of protein was obtained. The main characteristic of the flour was the high concentration of sulphur amino acids (30.88 mg/g protein). The FDG was used as a complement of the protein of the cowpea flour obtained through a extrusion cooking process (FEC) which inactivated the major part of the trypsin inhibitors. The protein of the flour (FEC) presented a concentration of 24.29%, a low content of sulfur amino acids (17.22 mg/g protein) and a high lysin content (58.47 mg/g protein). The formulated food was considered of good nutritional quality.