Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis

The effect of the extrusion (155 degrees C, 20% moisture, screw speed 75 rpm, feed speed 205 g min-1) on antinutritional factors of Canavalia ensiformis was studied. In vitro protein and starch digestibilities were assessed. The extrusion not affect protein content (23%) in the flours, but significantly (P < 0.01) decrease moisture content. The protein digestibility values were improved from 57.5 to 89.5%, these values were lower than casein (98.19%). The digestibility of starch values were improved from 37.7 to 53%. The protease inhibitors activities (trypsin and chymotrypsin) and alpha-amylase inhibitor activity were reduced by 95%. The haemagglutinating activity was eliminated as result of the high temperature employed during the extrusion process. The canavanine content in the flours were not affect by the treatment of extrusion.