@article{MAKHILLRJANS20137327714,
    title = {Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Enzymatic Digestibility of Bitter Vetch (<I>Vicia ervilia</I>) Seeds},
    journal = {Research Journal of Animal Sciences},
    volume = {7},
    number = {3},
    pages = {42-52},
    year = {2013},
    issn = {1993-5269},
    doi = {rjnasci.2013.42.52},
    url = {https://makhillpublications.co/view-article.php?issn=1993-5269&doi=rjnasci.2013.42.52},
    author = {Sobhan,Ali Asghar,Parvin,Ali and},
    keywords = {Conventional and extrusion processing,V. ervilia,,anti-nutritional factors,digestibility,rapidly digestible,slowly digestible and resistant starch},
    abstract = {Comparative effects of extrusion cooking and conventional 
  processing methods (cooking and autoclaving) on physicochemical properties, 
  anti-nutritional factors and subsequent effects on digestibility [Rapidly Digestible 
  Starch (RDS), Slowly Digestible Starch (SDS), enzyme-Resistant Starch (RS), 
  <I>in vitro</I> and <I>in vivo</I> digestibility of starch] in broilers were 
  investigated. Treatments had significant effect (p&lt;0.05) on chemical compositions 
  so that decreased moisture, starch, crude protein, ether extract and crude fiber 
  contents. The results showed that Apparent Amylose Content (AAC) was significantly 
  decreased (p&lt;0.05). Treatments of seeds resulted in significant reduction 
  of total phenols, tannins, condensed tannins, canavanine and trypsin inhibitor 
  activity (p&lt;0.05). Conventional and extrusion processing decreased the proportions 
  of SDS and RS while increased the proportion of RDS (p&lt;0.05). Treatments 
  improved (p&lt;0.05) <I>in vivo</I> digestibilities of dry matter, crude protein, 
  true protein, starch and gross energy. Extrusion was the most effective method 
  to reduction of anti-nutritional factors without modifying protein content. 
  Furthermore this thermal treatment was the most effective in improving protein 
  and starch digestibilities when compared with soaking, cooking and autoclaving.}
    }