title: Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC).
abstract: The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels of TI and polyphenols by 31% and 35%, respectively.
authors.affiliation: Department of Biochemistry, Mahatma Phule Agricultural University, M.S., India.
authors.forename: V S
authors.initials: VS
authors.lastname: Babar
authors.forename: J K
authors.initials: JK
authors.lastname: Chavan
authors.forename: S S
authors.initials: SS
authors.lastname: Kadam
mesh_terms: D003296:Cooking; D007887:Fabaceae / Q000032:analysis* / Q000254:growth & development; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis*; D010937:Plant Growth Regulators / Q000502:physiology*; D010946:Plants, Medicinal; D014361:Trypsin Inhibitors / Q000032:analysis*
chemical_list: D010636:Phenols; D010937:Plant Growth Regulators; D014361:Trypsin Inhibitors