Skip to main content
SpringerLink
Log in

Antinutritional factors of chickpea and pigeonpea and their removal by processing

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.

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

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Aman P (1974) Carbonydrates in raw and germinated from mung bean and chickpea. J Sci Food Agri 30: 869–875

    Google Scholar 

  2. Belitz HD, Lymen F, Weder JKP (1982) Comparative studies on the inhibitory action of some legume seeds, potato tubers, and bran against human and bovine proteins. Zeitshur Lebensm Unters Forsch 174: 442–446

    Google Scholar 

  3. Bressani R, Elias LG (1979) The nutritional role of polyphenols in beans. In: Huse JH (ed.) Polyphenols in Cereals and Legumes, Proc Symp IFT, St. Louis, Missouri, 10–13 June 1979, pp. 61–68

  4. Contreras S, Tagle MA (1974) Toxic factors in chilean legumes. Arch Latinoamer Nutr 24: 191–199

    Google Scholar 

  5. Elfaki HA, Bhavanishankar TN, Tharanatham RN, Desikachar HSR (1983) Flatus effect of chickpea (Cicer arietinum), cowpea (Vigna renensis), and horse gram (Dolichus biflorus), and their isolated carbonhydrates fractions. Nut Rep Int 27: 921–930

    Google Scholar 

  6. Fenwich DE, Oakfall D (1983). Saponin content of food grains and some prepared foods. J Sci Food Agri 34: 386–391

    Google Scholar 

  7. Gallardo F, Arya H, Pak N, Tagle, MA (1974) Toxic factors in chilean legumes II trypsin inhibitors activity. Arch Latinoamer Nutr 24: 183–189

    Google Scholar 

  8. Grannum PE (1979) Studies on alpha-amylase inhibitors in foods. Food Chem 3: 173–178

    Google Scholar 

  9. Grant F, More LJ, Mckenzie NH, Stewart JC, Puszati A (1983) A survey of the nutritional and hemagglutination properties of legume seeds generally available in the UK. Brit J Nutr 50: 207–214

    Google Scholar 

  10. Habib FGK, Mahran GH, Hilal SH, Gabrial GN, Morcos SR (1976) Phytochemical and Nutritional studies on pigeonpea and Kidney bean cultivated in Egypt. Zeits Emahrungswiss 15: 224–230

    Google Scholar 

  11. Hettiarochchy NS, Kantha SS (1982) Trypsin inhibitor and phytohemagglutinin contents in the seeds of mix legumes commonly consumed in Sri Lanka. J Nat Sci Council of Sri Lanka 9: 269–272

    Google Scholar 

  12. International Crops Research Institute for the Semi Arid Tropics (1986) Annual Report 1985. Patancheru, A.P., India: ICRISAT, pp. 141 and 179

    Google Scholar 

  13. Iyengar AK, Kulkarni PR (1977) Oligosaccharides levels of processed legumes. J Food Sci & Technol 14: 222–224

    Google Scholar 

  14. Jaffe WG (1973) Amylase inhibitors in legume seeds. Nut Rep Int 7: 169–176

    Google Scholar 

  15. Jaffe WG (1973) Toxic factor in beans and their practical importance In: Jaffe WG (ed.) Nutritional Aspects of Common Bean and Other Legumes. Arch Latinoamer Nutr, Venezuela, pp. 199–210

    Google Scholar 

  16. Jaya TV, Krishamurthy KS, Venkataraman LV (1975) Effect of germination and cooking on the protein efficiency ratio of some legumes. Nut Rep Int 12: 175–183

    Google Scholar 

  17. Kantha SS, Sundravalli OE, Desai BLM (1973) Effect of cooking and germination on the flatus inducing capacity of some legumes. In: Jaffe WG (ed.) Nutritional Aspects of Common Beans and Other Legumes. Arch Latinoamer nutr, Venezuela, pp. 133–138

    Google Scholar 

  18. Khaleque A, Elias LG, Braham JE, Bressani R (1985) Studies on the development of infant foods from plant protein sources: 1. Effect of germination of chickpea on the nutritive value and digestibility of proteins. Arch Latinoamer Nutr 35: 315–325

    Google Scholar 

  19. Kumar NR, Reddy AN, Rao KN (1979) Levels of phenolic substances in the leacheates ofCicer seed. Ind J Expt Biol 17: 114–116

    Google Scholar 

  20. Liener IE (1969) A review: legume toxins in relation to protein digestibility. J Food Sci 41: 1076–1081

    Google Scholar 

  21. Liener IE (1979) Significance for humans of biologically active factors in soybeans and other food legumes. J Am Oil Chemists 56: 121–128

    Google Scholar 

  22. Liener IE (1986) Trypsin inhibitors: concern for human nutrition or not? J Nutr 116: 920–923

    Google Scholar 

  23. Nahdi, S, Nusrath M, Batool H, Nagamani V (1982) Aflatoxin contamination and seed mycoflora of gramCicer arietinum L.) during storage. Ind J Bot 5: 196–198

    Google Scholar 

  24. Ochetin S, Bogere DI (1983) Trypsin inhibitors and phytohemagglutimin activities in raw and autoclaved beans and peas consumed in Kenya. East African Agri & Forest J 44: 352–354

    Google Scholar 

  25. Pak N, Barja I (1974) Composition, content of toxic substances, protein quality and protein value of greenpeas, chickpeas and lentils grown in chile. Ciencia Investigacion Agraria 1: 105–111

    Google Scholar 

  26. Price ML, Hagerman AE, Butler LG (1980) Tannin content of cowpea, chickpea, pigeonpea and mungbean. J Agric Food Chem 28: 459–461

    Google Scholar 

  27. Rackis JJ (1975) Oligosaccharides of food legumes: Alpha galactosidase activity and flatus problem. In: Jeans A, Hodge J (eds) Physiological Effects of Food Carbohydrates. Am Chem Soc, Washington DC, pp. 207–215

    Google Scholar 

  28. Rajalakshmi R, Vanaja K (1967) Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grain. Brit J Nutr 21: 467–473

    Google Scholar 

  29. Rao PU, Belavady B (1978) Oligosaccharides in Pulses: Varietal differences and effects of cooking and germination. J Agri Food Chem 26: 316–319

    Google Scholar 

  30. Rao PU, Deosthale, YG (1982) Tannin contents of pulses: varietal differences and effect of cooking and germination. J Sci Food Agric 33: 1013–1016

    Google Scholar 

  31. Savitri A, Desikachar HSR (1985) A comparative study of flatus production in relation to the oligosaccharides content of some legumes. Nut Rep Int 31: 337–344

    Google Scholar 

  32. Shemer M, Perkins EG (1975) Degradation of methionine in heated soybean protein and the formation of Beta-methyl mercaptopropionaldehyde. J Agric Food Chem 23: 201–205

    Google Scholar 

  33. Silano V (1978) Biochemical and nutritional significance of wheat albumin inhibitors of alpha-amylase. Cereal Chem 55: 722–731

    Google Scholar 

  34. Singh U (1984) Nutritional quality of chickpea (Cicer arietinumL.): Current status and future research needs. Qual Plant Plant Foods Hum Nutr 35: 339–351

    Google Scholar 

  35. Singh U (1984) The inhibition of digestive enzymes by polyphenols of chickpea and pigeonpea. Nut Rep Int 29: 745–753

    Google Scholar 

  36. Singh U, Eggum BO (1984) Factors affecting the protein quality of pigeonpea (Cajanus Cajan L.). Qual Plant Plant Foods Hum Nutr 34: 273–283

    Google Scholar 

  37. Singh U, Jain KC, Jambunathan R, Faris DG (1984) Nutritional quality of vegetable pigeonpeas: Dry matter accumulation, carbohydrates and proteins. J Food Sc 49: 799–802

    Google Scholar 

  38. Singh U, Jambunathan R (1981) Protease inhibitors andin-vitro protein digestibility of pigeonpea. J Food Sci Technol 18: 246–247

    Google Scholar 

  39. Singh U, Jambunathan R (1981) Studies on desi and kabuli chickpea cultivars: Levels of protease inhibitors, levels of polyphenolic compounds andin vitro protein digestibility. J Food Sci 46: 1364–1367

    Google Scholar 

  40. Singh U, Jambunathan R (1982) Changes in starch oligosaccharides and soluble sugars in developing podwall and seed of chickpea. Phytochemistry 21: 297–299

    Google Scholar 

  41. Singh U, Kherdekar MS, Jambunathan R (1982) Studies on desi and kabuli chickpea cultivars: Levels of amylase inhibitors, levels of oligosaccharides andin vitro starch digestibility. J Food Sci 47: 510–512

    Google Scholar 

  42. Subhalakshmi G, Ganeshkumar K, Venkataraman LV (1976) Effect of germination on the carbohydrates, proteins, trypsin inhibitors, amylase inhibitors and hemagglutinin in horse gram. Nut Rep Int 13: 19–26

    Google Scholar 

  43. Sumathi S, Patabhiraman TN (1976) Natural plant enzyme inhibitors. Part II Protease inhibitors of seeds. Ind J Biochem, Biophys 13: 52–56

    Google Scholar 

  44. Venkatraman LV, Jaya TV (1975) Gastro intestinal gas production in rats fed on diets containing germinated legumes chickpea, green gram and cowpea. Nut Rep Int 12: 387–3092.

    Google Scholar 

  45. Visitpanich T, Batterham ES (1982) Nutritional evaluation of chickpea and pigeonpea. Proc Aust Soc Animal Prod 14: 665–670

    Google Scholar 

  46. Zamora AF, Fields ML (1979) Nutritive quality of fermented cowpeas and chickpeas. J Food Sci 44: 234–236

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. International Crops Research Institute for the Semi Arid Tropics (ICRISAT), 502 324, Patancheru, Andhra Pradesh, India

    U. Singh

Authors
  1. U. Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Singh, U. Antinutritional factors of chickpea and pigeonpea and their removal by processing. Plant Food Hum Nutr 38, 251–261 (1988). https://doi.org/10.1007/BF01092864

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01092864

Key words

Search

Navigation