Premium
Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds
Author(s) -
Chau ChiFai,
Cheung Peter CK,
Wong YumShing
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199712)75:4<447::aid-jsfa896>3.0.co;2-5
Subject(s) - methionine , chemistry , leucine , phenylalanine , dolichos , amino acid , cystine , food science , phaseolus , legume , tannin , proline , biochemistry , cysteine , botany , biology , enzyme
The effects of domestic cooking on the content of amino acids and antinutrients of Phaseolus angularis , Phaseolus calcaratus and Dolichos lablab seeds were evaluated. Heat treatment (30 min) caused significant declines ( P <0·05) in the apparent recovery of most of the essential amino acids except leucine and phenylalanine for P angularis , and except phenylalanine for P calcaratus . Cooking D lablab seeds (60 min) also resulted in a significant reduction ( P <0·05) in the apparent recovery of all the essential amino acids except leucine, histidine, lysine and threonine. Increased cooking time for P angularis (60 min), P calcaratus (60 min) and D lablab (120 min) led to a lower apparent recovery of methionine (28·9–31·6%) and cystine (17·1–19·3%). Even with increased cooking times, the total essential amino acid levels in all three cooked seeds remained higher than that of the FAO/WHO requirement, except for methionine and cystine. Cooking (60 min) was found to be effective in reducing the tannin contents of P angularis , P calcaratus and D lablab seeds by 70·6, 64·6 and 74·6%, respectively. Upon cooking, phytate and trypsin inhibitory activity in different seeds were also reduced to different extents depending on the cooking times. ©1997 SCI