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Effect of germination on the carbohydrates, proteins, trypsin inhibitor, amylase inhibitor and hemagglutinin in horsegram and mothbean.

Subbulakshmi, G. and Ganesh Kumar, K. G. and Venkataraman, L. V. (1976) Effect of germination on the carbohydrates, proteins, trypsin inhibitor, amylase inhibitor and hemagglutinin in horsegram and mothbean. Nutrition Reports International, 13 (1). 19-31, 32 ref..

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Abstract

Effects of germination (for 0, 24 or 72 h) on the composition and nutritional value of horse gram (Dolichos biflorus) and moth beans (Phaseolus aconitifolius) were studied. Tables are given for the dialysable N, protein N, non-protein N, total N, total soluble sugar, reducing sugar, non-reducing sugar and starch contents, in vitro digestibility by pancreatin, pepsin and alpha-amylase, and trypsin inhibitor, amylase inhibitor and haemagglutinn activities of the germinated and non-germinated legumes. Effects of cooking digestibility and trypsin inhibitor activity were also studied. Protein digestibility improved with increasing germination time for both spp. studied. Horse gram showed high haemagglutinin activity; this decreased during germination. Moth bean had low haemagglutinin activity, which changed little during germination. Cooking eliminated haemagglutinin activity in both spp. Trypsin inhibitor activity in both spp. decreased during germination, and was considerably reduced by cooking.

Item Type: Article
Uncontrolled Keywords: TRYPSIN-; legumes, trypsin inhibitors activity in; LEGUMES-; haemagglutinins activity in legumes; HAEMAGGLUTININS-; legumes, haemagglutinins activity in; BEANS-; germination & nutritional values of moth beans; NUTRITIONAL-VALUES; beans, germination & nutritional values of moth; horse gram, germination & nutritional values of; trypsin inhibitors activity in legumes; GERMINATION-; INHIBITORY-SUBSTANCES
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 02 Plant Biochemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2016 07:48
Last Modified: 14 Jul 2016 07:48
URI: http://ir.cftri.com/id/eprint/6510

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