Plant Foods for Human Nutrition

, Volume 48, Issue 1, pp 17–29

Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse,Dolichos lablab var.vulgaris L.

  • K. Vijayakumari
  • P. Siddhuraju
  • K. Janardhanan
Article

DOI: 10.1007/BF01089196

Cite this article as:
Vijayakumari, K., Siddhuraju, P. & Janardhanan, K. Plant Food Hum Nutr (1995) 48: 17. doi:10.1007/BF01089196
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Abstract

Effects of soaking, cooking and autoclaving on changes in polyphenols, phytohaemagglutinating activity, phytic acid, hydrogen cyanide (HCN), oligosaccharides and in vitro protein digestibility were investigated in seeds ofDolichos lablab var.vulgaris. Both distilled water and NaHCO3 solution soaking and autoclaving significantly reduced the contents of total free phenolics (85–88%) compared to raw seeds. Autoclaving (45 min) reduced the content of tannins by upto 72%. Soaking seemed to have limited effect in eliminating phytohaemagglutinating activity, whereas autoclaving (45 min) seemed to eliminate the haemagglutinating activity completely. The reduction in content of phytic acid was found to be some what greater in distilled water soaking (28%) compared to NaHCO3 solution soaking (22%). Only a limited loss in content of phytic acid was observed under cooking as well as autoclaving. Loss of HCN was greater under autoclaving (87%) compared to the other processes studied. Of the three sugars analysed, soaking reduced the level of verbascose more than that of stachyose and raffinose. Autoclaving reduced the content of oligosaccharides more efficiently (67–86%) than ordinary cooking (53–76%). Autoclaving improved the in vitro protein digestibility (IVPD) significantly (13%). Of all the different water and hydrothermal treatments studied autoclaving seemed to be the most efficient method in improving IVPD and eliminating the antinutrients investigated except phytic acid.

Key words

Antinutritional compoundsAutoclavingCookingDolichos lablab var.vulgarisIn vitro protein digestibilitySoaking

Copyright information

© Kluwer Academic Publishers 1995

Authors and Affiliations

  • K. Vijayakumari
    • 1
  • P. Siddhuraju
    • 1
  • K. Janardhanan
    • 1
  1. 1.Seed Physiology and Biochemistry Laboratory, Department of BotanyBharathiar University, CoimbatoreTamil NaduIndia