Effect of extrusion on the chemical composition of the faba beans and its influence on lactation performance of dairy cows

Hulless barley (Hordeum vulgare L.) potential for various end uses is attracting increased attention, because its ingredient health benefits make this cereal an excellent raw material for functional food production. Hulless barley also offers economic benefits for food industry compared to hulled barley as well as opportunities to farmers to diversify cereal growing. It allows improvement of the nutritional value of the existing grain products and evaluation of new products. Despite these advantages, hulless barley is not widely common in food industries of European countries. The aim of the study was to determine the possibilities to develop products with increased nutritional value that contain the grains of hulless barley cultivar 'Kornelija' as a raw material by exploring the use of extrusion and adding the hulless barley flour to pasta and extruded pea flakes mix. According to the obtained results, the extrusion process had a minor effect on the protein and β-glucans content of extruded hulless barley flour, while the sum of essential amino acids was determined higher (55.5 g kg -1 ) in comparison with the untreated samples (51.4 g kg -1 ) with significantly higher content of tyrozine and lysine. It was also found that by replacing 20% of wheat flour with hulless barley 'Kornelija' flour to improve the nutritional value of pasta, the content of protein and dietary fibre increased. The combination of extruded pea flakes with hulless barley flour also improved the nutritional value of the pea-barley semi-finished mix allowing an increase in protein and dietary fibre content.

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Research of a Dry Extruded Mixture of Protein Rich Plant Composition

Šterna

Ence

Štrausa

2022

Rural Sustainability Research

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Since plant protein is generally accepted as sustainable and environmentally friendly, production of new plant protein-based products is expanding and a raw material is diversified to ensure a high-value and complete meal. The objective of the study was to compare chemical composition and amino acid provision of pea-buckwheat, pea-barley and pea-oat extruded mixtures with the aim to look for new products to diversify diet using the best plant protein resources. Within the research, amino acid scores of hull-less barley, buckwheat, hull-less oat and grey pea as an indicator of raw material protein quality were evaluated. The highest scores of essential amino acids were found in oat and pea protein. Amino acid scoring patterns of raw material – oat ‘Stendes Emilija’ and grey pea ‘Bruno’ fully meet the requirements for essential amino acid supply. The protein of buckwheat is the richest in lysine (4.3 g 100g−1 protein) among studied cereals, although the difference in the essential amino acids was not significant. The results of the research showed that pea-barley and pea-buckwheat composite mixtures meet human needs better if pea protein is used in the proportion 65:35 with barley or buckwheat flour than in the proportion 35:65. The high protein content – 43.33% and 43.96%, the sum and composition of essential amino acids, and high level of total dietary fibre – 11.9% and 13.7% are the main reasons to consider the mixtures (including as a base for smoothies) as a complete meal.

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Effect of extrusion on the chemical composition of the faba beans and its influence on lactation performance of dairy cows

Cited by 5 publications

References 28 publications

Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk

Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk

Improving nutritional value of products with flour of the hulless barley cultivar ‘Kornelija’ as an ingredient

Research of a Dry Extruded Mixture of Protein Rich Plant Composition

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