The Effects of Yeast, Malt Flour and Phytase Additions on Digestible Protein and Ash Content of Tarhana

Authors : Nermin BİLGİÇLİ, Selman TÜRKER

Pages : 90-97

View : 19 | Download : 14

Publication Date : 2004-06-25

Article Type : Research Paper

Abstract :In this research, the effects of yeast insert ignore into journalissuearticles values(Saccharomyces cerevisiae); insert ignore into journalissuearticles values(0, 0.5 and 5 %);, malt flour insert ignore into journalissuearticles values(0, 2 and 4 %); and phytase enzyme preperate insert ignore into journalissuearticles values(0, 0.05 and 0.5 %); addition on the some nutritive parameters of the tarhana made with high extraction flour were investigated. As parameters, fermentation loss, the amounts of crude ash, protein and their rate of digestibility were used. The ash and protein amounts of the tarhana were incerased as proportionally by the fermantation proces as a result of the carbohydrate loss. For the crude ash, the digestibility increased from 68,32 % of dough to 82,07 % of the solid form. Malt flour and phytase enzyme additions showed a sinergy to the effect of the fermentation in the digestible ash amount and the yeast addition were found more effective than those of malt flour and phtase enzyme. The digestible protein amount increased up to 95,12 % due to the effect of fermentation procedure dominantly being more effective than those of the other factors used. Tarhana making process alone at natural conditi-ons without any additives and applications is able to increase digestibility of minerals and proteins.
Keywords : Tarhana, kül, protein, fitik asit, kül sindirilebilirliği, protein sindirilebilirliği