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

DOI: 10.18805/ajdfr.DR-1410    | Article Id: DR-1410 | Page : 67-72
Citation :- Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes.Asian Journal Of Dairy and Food Research.2019.(38):67-72
Somasundaram Kamalasundari, Rajagopalan Babu and Thiyagamoorthy Umamaheswari kamalasundari.s@tnau.ac.in
Address : Department of Farm Management, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104, Tamil Nadu, India.
Submitted Date : 1-11-2018
Accepted Date : 1-04-2019

Abstract

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. 

Keywords

Anti nutritional factors Domestic processing Legume In vitro protein Starch digestibility.

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