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- MakaleAçık Erişim2021Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
Bektaş, Müberra; Ertop, Müge Hendek
Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food for consumption. Materials and methods. In this study, the dephytinization effect of soaking (for 12 h), boiling (at 100 °C for 1 h), autoclaving (at 121°C for 15 min), fermentation (at 25-27 ℃), and germination processes on several grains were studied. PA contents, Mineral Digestibility (MD, %), and Protein Digestibility (PD, %) were determined, and their effects comparatively evaluated before and after processes. Results and discussion. There were decreases in PA contents in legumes and cereals for all the methods applied. Fermentation (<800 mg/100 g) of the flour and germination for the other samples (<700 mg/100 g) were found to yield more effective results to PA degradation. Between 20-70% reduction by fermentation and 50-80% reduction by germination of PA contents in the samples were found. Moreover, MD level in cereals, which was especially low before germination, increased up to 2 times after the germination. PD, %, was found to increase with the effect of the processes, except for boiling and soaking. Especially germination process was more effective in tems of PD. Increasing rate of PD for ten bean samples was up to 200%. Wheras the PA contents in the cereal flour samples after their spontaneous fermentation were decreased, their digestibility values were increased statistically (p<0.05). Conclusions. All processes applied such as soaking, fermentation, or heat treatments, which are widely used to preparation of the grains, provide an advantage in dephytinization at different rate. Combined use of techniques such as soaking, and boiling which are used in the preparation of various cereal and legume products for consumption, is also be effective in terms of nutritional quality and their combinations were proposed.
- MakaleYalnız künye2009Morphologic, yield and quality parameters of some annual forages as sole crops and intercropping mixtures in dry conditions for livestock
Yolcu, Halil; Polat, Muazzez; Aksakal, Vecihi
Sole annual legumes, cereals and intercropping mixture of annual legumes and cereals are intensively cultivated in the world for forage production. An experiment was carried out to compare morphological, yield and quality parameters of sole Hungarian vetch (Vicia pannonica Crantz.), sole oat (Avena sativa L.), sole rye (Secale cereale L.), Hungarian vetch (Vicia pannonica Crantz.) + oat (Avena sativa L.), Hungarian vetch (Vicia pannonica Crantz.) + rye (Secale cereale L.), Hungarian vetch (Vicia pannonica Crantz.) + barley (Hordeum vulgare L.) and Hungarian vetch (Vicia pannonica Crantz.) + wheat (Triticum aestivum L.) intercropping mixture in Kelkit Aydin Doǧan Vocational Training School at Gümüşhane University of Turkey in dry and manure conditions during 2006-2007 and 2007-2008 years. Sole rye and Hungarian vetch + rye intercropping mixture had the highest stem density. The highest cereal flag leaf lengths were in wheat in intercropping mixture, sole oat and oat in intercropping mixture. Rye in intercropping mixture and sole rye had the highest cereal length. The highest legume ratio was found in Hungarian vetch + oat intercropping mixture. Sole rye and Hungarian vetch + rye intercropping mixture had the highest fresh and hay yield. The highest crude protein yield was obtained in Hungarian vetch + oat intercropping mixture. Sole Hungarian vetch and Hungarian vetch + barley intercropping mixture had the highest crude protein content. The lowest acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents were gained in sole Hungarian vetch. Farmers in terms of yield may choose cultivation of sole rye and Hungarian vetch + rye intercropping mixture. Also in terms of quality, they may choose cultivation of sole Hungarian vetch and Hungarian vetch + oat intercropping mixture in dry and manure conditions.