Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

Antinutritional factors in pulses as influenced by different levels ofCallosobruchus chinensis L. (Bruchids) infestation

  • 99 Accesses

  • 6 Citations

Abstract

Influence of six (10, 20, 30, 40, 50 and 60%) levels of bruchids infestation on the contents of selected antinutritional factors-phytic acid, saponins, trypsin inhibitors activity (TIA) of three (chickpea, red gram, and green gram) pulses was studied. Comparisons of infested samples were made with uninfested controls of each pulse. The three antinutritional factors viz TIA, phytic acid and saponins were found to increase with the increase in the level of infestation. All the control pulse values of the phytic acid, saponins and TIA were significantly lower than those of the infested samples. Barring a few exceptions, the differences in the contents of antinutritional factors in pulses infested at different levels were significant (P<0.05).

This is a preview of subscription content, log in to check access.

References

  1. 1.

    Vankat Rao S, Nuggehalli RN, Pingale SV, Swaminathan M, Subramanyan V (1970) Effect of insect infestation on stored field bean and black gram. Fd Sci 9: 79

  2. 2.

    Swaminathan M (1977) Effect of insect infestation on weight loss, hygienic conditions, acceptability and nutritive value of food grains. Ind J Nutr Dietet 14: 205–206

  3. 3.

    Sharma SS (1984) Review of literature on the losses caused byCallosobruchus species during storage of pulses. Bull of grain Tech 22(1): 62–71

  4. 4.

    Shehnaz A, Theophilus F (1975) Effect of insect infestation on the chemical composition and nutritive value of Bengal gram and field bean. J Fd Sci Tech 12: 294–302

  5. 5.

    Salunkhe DK (1982) Legumes in human nutrition. Curr Sci 51: 387–394

  6. 6.

    Khokhar S, Chauhan BM (1986) Antinutritional factors of moth bean (Vigna aconitifolia): Varietal differences and effect of domestic processing and cooking. J Food Sci 51: 591–594

  7. 7.

    George AJ (1965) Legal status and toxicity of saponins. Food Caseinet Toxicol 3: 85–87

  8. 8.

    Davies NT, Nightingale R (1975) The effect of phytate on intestinal absorption and secretion of zinc and whole body retention of zinc, copper, iron and manganese in rats. Br J Nutr 34: 243–258

  9. 9.

    Erdman JW Jr (1979) Oilseed phytates. Nutritional implications. J Am Oil Chem Soc 56: 736–741

  10. 10.

    Singh M, Krikorian AD (1982) Inhibition of trypsin activity in vitro by phytate. J Agric Food Chem 30: 799–800

  11. 11.

    Deshpande SS, Cheryan M (1984) Effects of phytic acid, divalent cations and their interactions on amylase activity. J Food Sci 49: 516–519

  12. 12.

    Liener IE, Kakade ML (1980) Protease inhibitors. In: Toxic Constituents of Plant Food Stuffs. New York: Academic Press pp. 7–57

  13. 13.

    Liener IE (1976) Phytohemagglutinins (Lectins). Ann Rev Plant Physiol 27: 291–319

  14. 14.

    Davies NT, Reid H (1979) An evaluation of phytate zinc, copper, iron and manganese content of, and availability from soya based textured vegetable protein meat substitute or meat extruders. Br J Nutr 41: 579–589

  15. 15.

    Gestetner B, Birk Y, Bondi A, Tencer Y (1966) Method for determination of sapogenin and saponin contents in soya bean. Phytochem 5: 803–806

  16. 16.

    Roy DN, Rao PS (1971) Evidence of isolation, purification and some properties of trypsin inhibitor activity inLathyrus sativus. J Agric Food Chem 19: 257–261

  17. 17.

    Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with folin phenol reagent. J Biol Chem 193: 265–275

  18. 18.

    Snedecor GW, Cochran WG (1967) Statistical Methods. Oxford and IBH Publishing Co., New Delhi.

  19. 19.

    Cheryan M (1980). Phytic acid interactions in food systems. CRC Crit Rev Food Sci Nutr 13: 297

  20. 20.

    Saio K, Koyama E, Watanabe T (1967) Protein-calcium-phytic acid relationships in soybean. I. Effects of calcium and phosphorus on solubility characteristics of soybean meal protein. Agric Biol Chem 31: 1195

  21. 21.

    Oberleas D (1973) Phytates, In: Toxicants Occurring Naturally in Foods, 2nd ed., Natl Acad Sci, Washington DC, p. 363

  22. 22.

    Seelig MS (1964) The requirements of magnesium by the normal adult. Am J Clin Nutr 14: 342

  23. 23.

    O'Dell BL (1979) Effect of soy protein on trace mineral bioavailability. In: HL Wilcke, DT Hopkins, DH Waggle (eds.) Soy Protein and Human Nutrition, New York: Academic Press p. 187

  24. 24.

    Oakenfull DG, Fenwick DE, Hood RL, Topping DL, Illman RJ, Storer BG (1979) Effect of saponins on bile acids and plasma lipids (in rats). Br J Nutr 42: 209–216

  25. 25.

    Chuke PR (1976) Nutritional and physiological properties or saponins. Nutr Rep Int 13: 315–324

  26. 26.

    Kataria A, Chauhan BM, Gandhi S (1988) Effect of domestic processing and cooking on the antinutrients of black gram. Food Chem 30: 149–156

  27. 27.

    Sharma R (1991) Nutritional changes in legume grains during infestation with pulse bettle (Callosobruchus chinensis) (L.). PhD Thesis, Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India

Download references

Author information

Correspondence to U. Mehta.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Modgil, R., Mehta, U. Antinutritional factors in pulses as influenced by different levels ofCallosobruchus chinensis L. (Bruchids) infestation. Plant Food Hum Nutr 44, 111–117 (1993). https://doi.org/10.1007/BF01088375

Download citation

Key words

  • Antinutritional factors
  • phytic acid
  • trypsin inhibitor activity (TIA)
  • saponins
  • bruchids
  • Callosobruchus chinensis L.
  • chickpea
  • red gram
  • green gram