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Antinutritive effects and proximate composition of guar meals (Cyamopsis tetragonoloba).

Rajput, L. P. and Murthy, K. N. and Ramamani, S. (1987) Antinutritive effects and proximate composition of guar meals (Cyamopsis tetragonoloba). Journal of Food Science, 52 (6). 1755-1757, 23 ref..

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Abstract

Antinutritional factors trypsin inhibitor (TI) and haemagglutinin were determined in cultivars of guar meals B-19-155, AC-Ill, FS-277, HG-75 and a commercial cultivar. Detoxification of the high yielding variety HG-75 by extraction with aqueous alcohols or by heat treatment destroyed the haemagglutinin (H) to various degrees. Aqueous alcohol extracted meal was compared with aqueous alcohol treated meal for PER and toxicity to rats. The possibility of denaturation of the guar haemagglutinin rather than extraction of any other toxic factor was indicated. Thus, guar haemagglutinin was partially or wholly responsible for toxicity of guar meal.

Item Type: Article
Uncontrolled Keywords: guar meals, antinutritional factors, detoxification
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Safety Analytical Quality Control Lab
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2018 09:29
Last Modified: 15 Mar 2018 09:29
URI: http://ir.cftri.com/id/eprint/3043

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