Resumen

FERNANDES DE AGUIAR VALIM, Maria Filomena Claret  y  BATISTUTI, José Paschoal. Efeito da extrusão termoplástica no teor de lisina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.). ALAN [online]. 2000, vol.50, n.3, pp.270-273. ISSN 0004-0622.

Effect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, L.) flour. The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to therrnoplastic extrusion at three feed moisture levels (13%,18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71 %, was verified at 27% feed moisture level.

Palabras clave : Chickpea; thermoplastic extrusion; lysine availability.