Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC)
- 1 January 1988
- journal article
- conference paper
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 38 (4) , 319-324
- https://doi.org/10.1007/bf01091729
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.Keywords
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