Analysis of Antinutritional Substances and Improvement in the Protein Digestibility of Sword Bean {Canavalia gladiata Jacq.) Seeds during Processing
| dc.category | Journal Article | |
| dc.contributor.author | Anitha Subash | |
| dc.date.accessioned | 2017-03-08T19:28:20Z | |
| dc.date.available | 2017-03-08T19:28:20Z | |
| dc.date.issued | 2011 | |
| dc.department | Biochemistry | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | https://ir.avinuty.ac.in/handle/avu/1971 | |
| dc.lang | English | en_US |
| dc.publisher.name | Research Journal of Agricultural Sciences | en_US |
| dc.publisher.type | International | en_US |
| dc.title | Analysis of Antinutritional Substances and Improvement in the Protein Digestibility of Sword Bean {Canavalia gladiata Jacq.) Seeds during Processing | en_US |
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