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Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full‐Fat Flour and Determine It's Shelf‐Life Stability
Author(s) -
KAILASAPATHY K.,
PERERA P. A. J.,
NEIL J. H. MAC
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13794.x
Subject(s) - sodium bicarbonate , chemistry , soy flour , food science , sodium , sodium carbonate , trypsin inhibitor , boiling , trypsin , horticulture , biochemistry , biology , enzyme , organic chemistry
Suitable methods to process full‐fat flour from dried winged bean seeds, their effect on trypsin‐inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full‐fat flour could be stored for 4 wk under ambient conditions.