Effect of Supplementation with Soybean Flour and Cooking on Anti-nutritional factors and in vitro protein digestibility of corn flour

الملخص

The objectives of this study are to evaluate the effect of supplementation by differences ratios of defatted soya bean cake and cooking on nutritional quality, Anti-nutritional factors and minerals contents of corn flour. The effect of supplementation of corn flour with different levels of soybean cake and cooking on Anti- nutritional factors, total minerals contents (K, Ca, Mn, Fe, Cu and Pb), was investigated. Supplementation with 3, 5 and 7% Soya bean flour insignificantly (P≤0.05) increased the protein content, anti-nutritional factors (phytic acid and total polyphenols). Cooking of supplemented flour increased the protein content and decreased the minerals contents (K, Ca, Mn, Fe, Cu and Pb).