Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)

1992 ◽  
Vol 42 (2) ◽  
pp. 127-133 ◽  
Author(s):  
Alka Sharma ◽  
Salil Sehgal
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Faba Bean ◽  
Trypsin Inhibitor Activity ◽  
Tannin Content ◽  
Inhibitor Activity ◽  
Domestic Processing

TRYPSIN INHIBITOR ACTIVITY IN FABA BEANS (VICIA FABA VAR. MINOR), CHANGES DURING GERMINATION AND DISTRIBUTION

1977 ◽  
Vol 57 (3) ◽  
pp. 979-982 ◽  
Author(s):  
R. S. BHATTY
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Faba Bean ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Chick Pea ◽  
Faba Beans

Faba beans (Vicia faba var. minor L.) contained about the same level of trypsin inhibitor activity (TIA) as lentils and peas, ⅓ to [Formula: see text] that of vetch, chick pea and bean and about [Formula: see text] to [Formula: see text] that of flatpea and soybean. The TIA of faba bean increased two-fold during germination on the 3rd to 4th days after which it declined. The TIA was present mostly in the cotyledon fraction of faba bean.

Trypsin Inhibitor Activity and Tannin Content Do Not Affect Calcium Bioavailability of Three Commonly Consumed Legumes

1993 ◽  
Vol 58 (2) ◽  
pp. 382-384 ◽  
Author(s):  
WILLIAM R. PROULX ◽  
CONNIE M. WEAVER ◽  
MARGARET A. BOCK
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Tannin Content ◽  
Inhibitor Activity ◽  
Calcium Bioavailability

Trypsin inhibitor activity in vicia faba beans

1981 ◽  
Vol 7 (1) ◽  
pp. 63-71 ◽  
Author(s):  
A.Rafik El-Mahdy ◽  
E.K. Moustafa ◽  
M.S. Mohamed
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Faba Beans

Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba

1993 ◽  
Vol 34 (5) ◽  
pp. 1255-1260 ◽  
Author(s):  
Johannes P.F.G. Helsper ◽  
Johanna M. Hoogendijk ◽  
Arend van Norel ◽  
Herbert Kolodziej
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity

scholarly journals Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

2019 ◽  
Author(s):  
Somasundaram Kamalasundari ◽  
Rajagopalan Babu ◽  
Thiyagamoorthy Umamaheswari
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Combination Method ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Pressure Cooking ◽  
Domestic Processing

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

Trypsin inhibitors of fababeans (Vicia faba L. var. minor). 1. Preliminary studies.

1975 ◽  
Vol 53 (24) ◽  
pp. 3075-3077 ◽  
Author(s):  
R. S. Bhatty
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Crude Extract ◽  
Phosphate Buffer ◽  
Trypsin Inhibitors ◽  
Trypsin Inhibitor Activity ◽  
Boiling Water Bath ◽  
Inhibitor Activity ◽  
Ph Values ◽  
Vicia Faba L

Trypsin-inhibitor activity (TIA) of three cultivars of fababeans was compared with that of soybean. A 50 mM phosphate buffer, pH 7.6, extract of soybean contained 35 times more specific TIA than similarly prepared extracts of fababeans. The fababean trypsin inhibitors (TI), like those of soybean, were highly thermostable. The crude extract possessed 13 to 20% of the original inhibitor activity after heating in a boiling water bath for 60 min. The total TIA was higher in extracts of phosphate (pH 7.6) and of ammonium formate (pH 3.2) than of acetate (pH 4.6). However, the specific TIA of the lower pH extracts was higher as a result of a reduced solubility of the fababean proteins at these pH values.

Trypsin inhibitor activity in the field bean (Vicia faba L.)

1972 ◽  
Vol 23 (6) ◽  
pp. 679-684 ◽  
Author(s):  
B. J. Wilson ◽  
J. M. McNab ◽  
Hazel Bentley
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Field Bean ◽  
Inhibitor Activity ◽  
Vicia Faba L
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