Table 3.
Effect of extrusion treatment on trypsin inhibitors (TIU/mg dry weight), chymotrypsin inhibitors (CIU/mg dry weight), and lectin content (%PHA *) in raw materials, the non-extruded (NE-) and the extruded (Ex-) flour formulations, and the commercial sample.
| Sample | Trypsin Inhibitors | Chymotrypsin Inhibitors | Lectins |
|---|---|---|---|
| Bean | 23.21 ± 0.66 e | 7.74 ± 0.28 d | 0.297 ± 0.012 C |
| Carob fruit | 0.30 ± 0.02 a | n.d. ** | n.d. |
| Rice | 0.15 ± 0.01 a | n.d. | n.d. |
| NE-20.0 *** | 4.10 ± 0.09 b,A | 1.97 ± 0.09 a,b,A | 0.035 ± 0.002 a |
| NE-20.5 | 4.16 ± 0.06 b,A | 1.44 ± 0.08 a,A | 0.045 ± 0.002 a,b |
| NE-20.10 | 5.53 ± 0.20 c,A | 1.66 ± 0.08 a,b,A | 0.052 ± 0.002 a,b |
| NE-40.0 | 7.83 ± 0.11 d,B | 5.65 ± 0.17 c,B | 0.108 ± 0.005 a,b |
| NE-40.5 | 7.73 ± 0.30 d,B | 5.93 ± 0.28 c,B | 0.103 ± 0.005 b |
| NE-40.10 | 7.34 ± 0.29 d,B | 5.76 ± 0.25 c,B | 0.101 ± 0.005 a,b |
| Ex-20.0 | n.d. | n.d. | n.d. |
| Ex-20.5 | n.d. | n.d. | n.d. |
| Ex-20.10 | n.d. | n.d. | n.d. |
| Ex-40.0 | n.d. | n.d. | n.d. |
| Ex-40.5 | n.d. | n.d. | n.d. |
| Ex-40.10 | n.d. | n.d. | n.d. |
| Commercial extruded rice | 0.09 ± 0.01 a | n.d. | n.d. |
| p value | <0.0001 | <0.0001 | <0.0001 |
* PHA = Phaseolus vulgaris lectin. ** n.d. not detected. Values are mean ± standard error (n = 4); mean values in the same column followed by a different superscript are significantly (p < 0.05) different; small superscript letters mean differences between all the samples analysed, whereas capital superscript letters mean differences due to extrusion treatment for the same formulation. *** Sample codes: 20.0 (20% bean; 0% whole carob fruit); 20.5 (20% bean; 5% whole carob fruit); 20.10 (20% bean; 10% whole carob fruit); 40.0 (40% bean; 0% whole carob fruit); 40.5 (40% bean; 5% whole carob fruit); and 40.10 (40% bean; 10% whole carob fruit).