Analysis of Antinutritional Substances and Improvement in the Protein Digestibility of Sword Bean {Canavalia gladiata Jacq.) Seeds during Processing
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Date
2011
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Abstract
Cost-effective processing methods were studied to remove the antinutritional compounds in red and white sword
bean (SB) [Canavalia gladiata Jacq.) seeds. Soaked and soaked and autoclaving effectively reduced the total free
phenolics (69-76%), tannins (53-71%), L-Dopa (73-78%), Phytic acid (55-80%), oligosaccharides such as raffinose
(74-80%), Stachyose (73-84%) and verbascose (79-88%), trypsin inhibitor activity (57-77%) and also improvement
in the in vitro protein digestibility (90-98%) in white and red SB seeds. Adoption of this processing method will
enhance the utilization of SB and provide alternative/additional protein source for both human beings and
animals.