Evaluation of the seeds of selected lines of threeLathyrus spp for β-N-oxalylamino-L- alanine (BOAA), tannins, trypsin inhibitor activity and certain in-vitro characteristics

1994 ◽  
Vol 65 (2) ◽  
pp. 143-151 ◽  
Author(s):  
Valentine A Aletor ◽  
Ali Abd El-Moneim ◽  
Anthony V Goodchild
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Selected Lines ◽  
Inhibitor Activity

scholarly journals Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana

2021 ◽  
Vol 5 (12) ◽  
pp. 105-111
Author(s):  
Arthur Vengesai ◽  
Loveness K. Nyanga ◽  
Cathrine Chidewe
Keyword(s):  
Trypsin Inhibitor ◽  
Chemical Constituents ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Molar Ratios ◽  
Traditional Processing

Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.

scholarly journals Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

2019 ◽  
Author(s):  
Somasundaram Kamalasundari ◽  
Rajagopalan Babu ◽  
Thiyagamoorthy Umamaheswari
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Combination Method ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Pressure Cooking ◽  
Domestic Processing

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

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