scholarly journals Mannose-specific legume lectin from the seeds of Dolichos lablab (FRIL) stimulates inflammatory and hypernociceptive processes in mice

2014 ◽  
Vol 49 (3) ◽  
pp. 529-534 ◽  
Author(s):  
Claudener Souza Teixeira ◽  
Ana Maria Sampaio Assreuy ◽  
Vinícius José da Silva Osterne ◽  
Renata Morais Ferreira Amorim ◽  
Luiz André Cavalcante Brizeno ◽  
...  
Keyword(s):  
Dolichos Lablab ◽  
Legume Lectin

Carbohydrate binding, quaternary structure and a novel hydrophobic binding site in two legume lectin oligomers from Dolichos biflorus 1 1Edited by R. Huber

1999 ◽  
Vol 286 (4) ◽  
pp. 1161-1177 ◽  
Author(s):  
Thomas W Hamelryck ◽  
Remy Loris ◽  
Julie Bouckaert ◽  
Minh-Hoa Dao-Thi ◽  
Gerard Strecker ◽  
...  
Keyword(s):  
Binding Site ◽  
Quaternary Structure ◽  
Carbohydrate Binding ◽  
Dolichos Biflorus ◽  
Legume Lectin ◽  
Hydrophobic Binding

scholarly journals EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽  
2019 ◽  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Trypsin Inhibitor Activity ◽  
Research Station ◽  
Lablab Purpureus ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Dolichos Lablab ◽  
Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

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