TY  - JOUR
T1  - Analysis of an Alternative Food, Soy "Pa?oca", Preparation: Chemical Composition, Anti-nutritional Constituents and Nutritional Evaluation
AU - , Creuza B. S. Nascimento AU - , Railene A. Pereira AU - , Luciana G. Alves AU - M. Cruz, Ana K. AU - , Edda L. Leite AU - , Dilma F. Lima 
JO  - Journal of Food Technology
VL  - 1
IS  - 4
SP  - 164
EP  - 167
PY  - 2003
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2003.164.167
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2003.164.167
KW  - 
AB  - The chemical composition of an alternative Brazilian food preparation showed that this product had carbohydrate content 45.90 % and a protein content of 38.92%. Anti-nutritional factors were assayed in soy "pa?oca" protein fractions. Human salivary -amylase was inhibited with salivary amylase inhibitor ( -IA) level of 437.5 ?g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57?g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soy "pa?oca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soy "pa?oca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soy "pa?oca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling rats.
ER  -