scholarly journals The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

2012 ◽  
Vol 18 (3) ◽  
pp. 445-453 ◽  
Author(s):  
Nilgün ERTAŞ ◽  
Selman TÜRKER
Keyword(s):  
Common Bean ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Acid Content ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Phytic Acid Content

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.

scholarly journals Comparative analysis of trypsin inhibitor activity in the wet and dry weight of leaves in representatives of Hedysarum L. in the foreststeppe of Western Siberia

2018 ◽  
Vol 11 ◽  
pp. 00052 ◽  
Author(s):  
Elena Zhmud ◽  
Irina Kuban ◽  
Maria Emtseva ◽  
Olga Dorogina
Keyword(s):  
Trypsin Inhibitor ◽  
Western Siberia ◽  
Dry Weight ◽  
Botanical Garden ◽  
Seasonal Development ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Genes Encoding ◽  
High Degree

The trypsin inhibitor activity (TIA) in fresh leaves in Hedysarum alpinum L., H. flavescens Regel & Schmalh. and H. theinum Krasnob. in Central Siberian Botanical Garden Siberian Branch Russian Academy Science (CSBG SB RAS, in the foreststeppe of Western Siberia) was investigated in the vegetative phase of seasonal development. Trypsin inhibitors (PR-6 proteins) play the role of immunity factors, since under various influences on plants, the genes encoding the production of this group of substances are activated. They are synthesized in different plant organs, and are necessary for plant control with biotic and abiotic stresses. TIA in the species was characterized by low (< 20 mg/g dry weight) and medium (≥ 20 mg/g dry weight) values, as we identified. It was found that the TIA values vary at a high and very high degree when determining in fresh leaves, and in the study in dry leaf flour - to medium degree. The preservation of TIA values in the species in the dried leaves is shown. On the basis of this fact, the possibility of studying TIA in these species in dried leaves is justified.

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content
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