Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC) |
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| Authors: | V. S. Babar J. K. Chavan S. S. Kadam |
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| Affiliation: | (1) Department of Biochemistry, Mahatma Phule Agricultural University, 413 722 Rahuri, M.S., India |
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| 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. |
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| Keywords: | jack bean trypsin inhibitor polyphenols heat treatments germination |
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