Acta Universitatis Cibiniensis. Series E: Food Technology · 2017 · 10 citations · 20 references
AgricultureFood ScienceNutritional SciencesFood EngineeringFood ProcessingMeat ScienceAmino Acid CompositionFood TexturizationMeat Product FormulationMeat QualityProtein QualityProteins In FoodsExtrusion Processing ParametersMeat ProteinsMoistureOptimum TemperatureSeed Essential Amino AcidsSensory Quality EvaluationTemperature OptimumTexturized Vegetable Protein
Abstract As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.
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Shakeel Ahmad Anjum, Liping Wang, Muhammad Farooq et al. · Journal of Agronomy and Crop Science · 2011 · 488 citations · Full text
Analysis of nutrient and antinutrient content of underutilized green leafy vegetables
S. K. Gupta, A. Jyothi Lakshmi, Mysore N. Manjunath et al. · LWT · 2004 · 272 citations