Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation

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dc.contributor.authorMorais, Ana Heloneida de Araújo
dc.contributor.authorCruz, Ana
dc.contributor.authorPereira, Railene
dc.contributor.authorLeite, Edda
dc.contributor.authorLima, Dilma
dc.contributor.authorSales, Maurício Pereira de
dc.date.accessioned2024-04-12T22:27:59Z
dc.date.available2024-04-12T22:27:59Z
dc.date.issued2003
dc.description.resumoThe chemical composition of an alternative Brazilian food preparation showed that this product had a carbohydrate content of 45.90% and a protein content of 38.92%. Anti-nutritional factors were assayed in soya "pacoca" protein fractions. Human salivary alpha -amylase was inhibited with salivary amylase inhibitor ( alpha -IA) level of 437.5 micro g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57 micro g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soya "pacoca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soya "pacoca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soya "pacoca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling ratspt_BR
dc.identifier.citationCRUZ, Ana; MORAIS, Ana Heloneida Araújo; PEREIRA, Railene; LEITE, Edda; LIMA, Dilma; SALES, Maurício Pereira de. Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation. Journal of Food Technology, [S.l.], v. 1, n.4, p. 163-166, 2003. Disponível em: https://eurekamag.com/research/003/642/003642760.php. Acesso em: 12 abr. 2024.pt_BR
dc.identifier.issn1981-6723
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/58144
dc.languageenpt_BR
dc.publisherJournal of Food Technologypt_BR
dc.subjectSoy paçocapt_BR
dc.subjectChemical compositionpt_BR
dc.subjectAnti-nutritional constituentspt_BR
dc.subjectNutritional evaluationpt_BR
dc.titleAnalysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluationpt_BR
dc.typearticlept_BR

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