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Detoxification of jack beans ( Canavalia ensiformis ): I.—Extrusion and canavanine elimination
Author(s) -
Tepal Justo A,
Castellanos Rutilo,
Larios Alfredo,
Tejada Irma
Publication year - 1994
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/jsfa.2740660315
Subject(s) - canavalia ensiformis , canavanine , detoxification (alternative medicine) , chemistry , biology , food science , biochemistry , arginine , amino acid , medicine , alternative medicine , pathology
In order to remove canavanine from jack bean ( Canavalia ensiformis ) the authors conducted extrusion and extraction experiments. In the extrusion experiments, using jack bean without testa and conditioned to 240 g kg −1 moisture content, different temperatures of the compression section of the extruder and screw rates were tried. Under these conditions the parameters measured were expansion, final moisture, haemagglutinins, urease activity, available lysine and soluble nitrogen index. The screw rate did not affect the extrusion of jack bean. The best temperature was 110°C. The extraction experiments were carried out with extruded jack bean (EJB) at 110°C and 70 rpm using one or two acid or formalin extractions. EJB amount, times and pH were evaluated with a surface response model in one acid extraction experiment. The best results were observed with 100 g kg −1 of EJB, at pH 55 for 2 h (1AEJB), which reduced the canavanine content to 8.5 g kg −1. In the same conditions using a second acid extraction (2AEJB) we obtained a product with 4.9 g kg −1 of canavanine. With the formalin extraction at pH 5.5 and 7.5, and a molar ratio of canavanine: formalin 1 : 1 and 1 : 2, we obtained a product with 8.2 g kg −1 of canavanine.