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Plant Foods for Human Nutrition

, Volume 38, Issue 4, pp 319–324 | Cite as

Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC)

  • V. S. Babar
  • J. K. Chavan
  • S. S. Kadam
Article

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.

Key words

jack bean trypsin inhibitor polyphenols heat treatments germination 

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Copyright information

© Kluwer Academic Publishers 1988

Authors and Affiliations

  • V. S. Babar
    • 1
  • J. K. Chavan
    • 1
  • S. S. Kadam
    • 1
  1. 1.Department of BiochemistryMahatma Phule Agricultural UniversityRahuriIndia

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