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Antinutritional factors in Moth Bean ( Vigna aconitifolia ): Varietal Differences and Effects of Methods of Domestic Processing and Cooking
Author(s) -
KHOKHAR SANTOSH,
CHAUHAN B. M.
Publication year - 1986
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.1365-2621.1986.tb13887.x
Subject(s) - phytic acid , vigna , sprouting , germination , trypsin inhibitor , saponin , food science , chemistry , agronomy , biology , trypsin , botany , biochemistry , medicine , alternative medicine , pathology , enzyme
Significant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean ( Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46–50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.