Effect of thermal treatment on content of amino acids of two clones of banana flours
Published 2015-07-17
Keywords
- Banana,
- Flour,
- Aminoacid Balance,
- Amino Acids.
How to Cite
Abstract
The goal of the researching was to measure the effect of heat treatment on the crude protein content and total amino acids profile in cooked banana flours elaborated from bananas of the cultivars (Musa AAB, cv joint sub group Hartón common, and dwarf). The edible portion from the two bananas cultivars with and without thermal pre-treatment was dehydrated by using the oven conventional procedure. The flours obtained were analyzed in their content of moisture, crude protein, amino acid profile, amino acid balance, and aw. The results indicate an increase in the moisture content and water activity of the thermally treated flour prior to dehydration. However, their levels are adequate to permit long shelf life. Hartón common banana flour contains higher concentrations of amino acids than those obtained for flour obtained from the Hartón dwarf. The amino acids predominantly present in both flours were glutamic acid, aspartic acid, lysine, alanine, arginine and leucine. The total amino acid composition and aminoacidic balance were decreased in the flours by effect of the thermal treatment prior to dehydration, being the tryptophan, the main limiting amino acid in all of the analyzed flours. From the data obtained in the study, it is suggested the enrichment of these flours with protein with high biological quality when proposing for food uses.
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References
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