Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

Fermentability of whole oat flour , PeriTec flour and bran by 1 Lactobacillus plantarum 2 3

Structure and Physicochemical Properties of Starches from Sieve Fractions of Oat Flour Compared with Whole and Pin-Milled Flour

Cereal Chem. 84(6):533-539 One Oat cultivar grown in Idaho (three field sites) was pin-milled and separated by sieving to investigate whether starch from oat bran differs from the remainder of kernel. Ground oat particles were classified into three sieve fractions: 300-850 pm, 150-300 om and <150 Om). Il-Glucan content in sieve fractions was analyzed and starch was extracted from kernels withou...

Purification of a toxic substance from defatted soy bean flour.

Investigations undertaken to elucidate the mechanism whereby concentrates of the soy bean trypsin inhibitor depress growth have indicated that an inhibition of intestinal proteolysis is not the only factor involved (l-3). In a previous paper (4), it was shown that a concentrate of the soy bean trypsin inhibitor, which had been treated so as to destroy its antitryptic activity, still retained th...

Effects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins.

Cashew nut seeds were subjected to processing including autoclaving (121 degrees C for 5, 10, 20, and 30 min), blanching (100 degrees C for 1, 4, 7, and 10 min), microwave heating (1 and 2 min each at 500 and 1000 W), dry roasting (140 degrees C for 20 and 30 min; 170 degrees C for 15 and 20 min; and 200 degrees C for 10 and 15 min), gamma-irradiation (1, 5, 10, and 25 kGy), and pH (1, 3, 5, 7,...

Nutritive value of oat flour and oat bran.

Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...