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Some Antinutritional Factors in Moringa peregrina (Al‐Yassar or Al‐Ban) and Soybean Products
Author(s) -
ALKAHTANI HASSAN A.
Publication year - 1995
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.1365-2621.1995.tb05680.x
Subject(s) - phytic acid , chlorogenic acid , tannin , amylase , moringa , food science , chemistry , polyphenol , trypsin inhibitor , biochemistry , trypsin , enzyme , antioxidant
Moringa peregrina and soybean defatted flours, protein concentrates, and isolates were assayed for trypsin (TIA) and α‐amylase (AIA) inhibitor activities, phytic acid, tannin and chlorogenic acid contents, and in vitro protein digestibility (IVPD). TIA in M. peregrina defatted flour (MDF) was lower (P < 0.05) but more heat resistant than in soybean. AIA in MDF was lower than in soybean and inhibited pancreatic amylase more than bacterial amylase. Some M.peregrina products were higher in phytic acid but lower in chlorogenic acid than soybean. Tannin was low in all samples. IVPD was slightly lower for M.peregrina than for soybean.