Effects of the technological process of micronisation on biochemical changes in different cereals and legumes

The temperature of 145°C. The basic chemical composition (ash, crude fibre starch, total protein and oil), as well as, the content of soluble proteins trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea.