title: Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
abstract: The effects of domestic processing methods like soaking for 12 h, dehulling, ordinary cooking of whole as well as dehulled seeds at 15 lbs/inch2 pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75-76 per cent) and tannin (76-81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64-65% in TIA and 90-91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.
authors.affiliation: Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
authors.forename: A
authors.initials: A
authors.lastname: Sharma
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
mesh_terms: D007887:Fabaceae / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D010946:Plants, Medicinal; D012639:Seeds / Q000737:chemistry*; D013634:Tannins / Q000032:analysis*; D014361:Trypsin Inhibitors / Q000032:analysis*
chemical_list: D013634:Tannins; D014361:Trypsin Inhibitors