Biochemistry & Analytical Biochemistry

Ibrahim H. Borai

Publications

• Research Article
  Effect of Gamma-Irradiation or/and Extrusion on the Nutritional Value of Soy Flour
  Author(s): Refaat G. Hamza, Safaa Afifi, Abdel-Rahman B. Abdel-Ghaffar and Ibrahim H. BoraiRefaat G. Hamza, Safaa Afifi, Abdel-Rahman B. Abdel-Ghaffar and Ibrahim H. Borai
  
  Although soybean is rich with high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients. Therefore, this study was assessed to use gamma irradiation or/and extrusion for inactivation or removal of certain antinutritional factors as well as study the effect of these processing method on the nutritional value of soy flour (the simplest form of soy protein). Analyses included proximate composition, the level of total phenols and levels of antinutrients (phytic acid, tannins and trypsin inhibitors) of raw and processed soy flour. In addition, amino acid contents were analyzed by using high performance amino acid analyzer-Biochrom 20, gas chromatography was used for analysis of fatty acids as well as phenolic compounds were de.. View More»
  DOI: 10.4172/2161-1009.1000118

  Abstract PDF