REDUCTION OF CRUDE FIBER CONTENT IN SAFFL OWER MEAL (CARTHAMUS-TINCTORIUS L) AND THE FEASIBILITY OF USING IT IN HUMAN FOOD

The purpose oi this work was to reduce the content of crude fibre (CF) and to determine the content of phenolics compunds (PC) and trypsin i nhibitors (TI) in safflower meal (SM), in order to recommend the possi bility of utilization it in human food. The SM (23.3% of CF, 22,4% of protein and 1.75% of PC was grinded in a blender and in a hammer mill respectively, after that, they were classified in particle size by sie ving and compared with the SM and their fractions. Grinding in hammer mill was more effective; in this process the yield of the fine fractio ns was 60.5% and the contents of protein and PC were concentrated by 4 6.7% and 50%, respectively. The test of TI in SM resulted negative. Gr inding and sieving showed to be an easy and cheap mechanical size sepa ration process to reduce CF, which also increase the protein content w ith a good yield of material. It should be possible the utilization of the fine fractions in human food, provided that the level of incorpor ation in a food product will be low.