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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F13%3A43869942%21RIV14-MSM-28110___
rdf:type
skos:Concept n9:Vysledek
dcterms:description
The aim of this study was to determine crude protein, fi bre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modifi ed version of Holt's Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat fl ours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (< 1 g/100 g). The quantifi cation of phytate in F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coeffi cient of crude protein digestibility was discovered to be in peels and wholemeal fl our. The greatest fi bre digestibility coeffi cients were obtained for peels, which contain about 65% of fi bre in their dry matter. When pepsin was used, a higher phytic acid digestibility coeffi cient for G. max, Ph. vulgaris, peels, fl our, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coeffi cients for peas, lentil and wholemeal fl our were observed. The aim of this study was to determine crude protein, fi bre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modifi ed version of Holt's Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat fl ours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (< 1 g/100 g). The quantifi cation of phytate in F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coeffi cient of crude protein digestibility was discovered to be in peels and wholemeal fl our. The greatest fi bre digestibility coeffi cients were obtained for peels, which contain about 65% of fi bre in their dry matter. When pepsin was used, a higher phytic acid digestibility coeffi cient for G. max, Ph. vulgaris, peels, fl our, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coeffi cients for peas, lentil and wholemeal fl our were observed.
dcterms:title
Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples
skos:prefLabel
Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples
skos:notation
RIV/70883521:28110/13:43869942!RIV14-MSM-28110___
n9:predkladatel
n10:orjk%3A28110
n4:aktivita
n18:Z
n4:aktivity
Z(MSM7088352101)
n4:cisloPeriodika
1
n4:dodaniDat
n19:2014
n4:domaciTvurceVysledku
n15:9648852 n15:3451267
n4:druhVysledku
n11:J
n4:duvernostUdaju
n20:S
n4:entitaPredkladatele
n5:predkladatel
n4:idSjednocenehoVysledku
67362
n4:idVysledku
RIV/70883521:28110/13:43869942
n4:jazykVysledku
n12:eng
n4:klicovaSlova
Buckwheat products, Digestibility, Fagopyrum esculentum Moench, Legumes, Phytic acid
n4:klicoveSlovo
n8:Buckwheat%20products n8:Fagopyrum%20esculentum%20Moench n8:Legumes n8:Phytic%20acid n8:Digestibility
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[6BB962251224]
n4:nazevZdroje
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
n4:obor
n17:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
2
n4:rokUplatneniVysledku
n19:2013
n4:svazekPeriodika
61
n4:tvurceVysledku
Kráčmar, Stanislav Vojtíšková, Petra
n4:zamer
n13:MSM7088352101
s:issn
1211-8516
s:numberOfPages
6
n14:doi
10.11118/actaun201361010227
n16:organizacniJednotka
28110