Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples

Abstract

The aim of this study was to determine crude protein, fi bre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modifi ed version of Holt's Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat fl ours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (< 1 g/100 g). The quantifi cation of phytate in F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coeffi cient of crude protein digestibility was discovered to be in peels and wholemeal fl our. The greatest fi bre digestibility coeffi cients were obtained for peels, which contain about 65% of fi bre in their dry matter. When pepsin was used, a higher phytic acid digestibility coeffi cient for G. max, Ph. vulgaris, peels, fl our, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coeffi cients for peas, lentil and wholemeal fl our were observed.