Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 67-72

Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

Somasundaram Kamalasundari, Rajagopalan Babu, Thiyagamoorthy Umamaheswari

Affiliations

¹Department of Farm Management, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104, Tamil Nadu, India.

Submitted01-11-2018|
Accepted01-04-2019|
First Online 20-04-2019|
doi 10.18805/ajdfr.DR-1410

Cite article:- Kamalasundari Somasundaram, Babu Rajagopalan, Umamaheswari Thiyagamoorthy (2019). Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes. Asian Journal of Dairy and Food Research. 38(1): 67-72. doi: 10.18805/ajdfr.DR-1410.

ABSTRACT

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

KEYWORDS

REFERENCES

AOAC (2000). Official Methods and Analysis of AOAC International Association of official Analytical Chemist Washington DC
Baddi Jayalaxmi,D., Vijayalakshmi, Ravindra Usha and Revanna M.L., Chandru R. and Ramanjini P.H. Gowda (2016). Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds. Legume Research, 39(4), 543-549.
Beninger. C.W and Hosfield. Lal G. (2003). Antioxidant activity of extracts, condensed tannin and pure flavonoid from Phaseolus Vulgaricus . L seed coat colour genotypes. Journal of Agriculture and Food Chemistry 51: 7879-7883.
Chakraborty. A and Bhattacharyya .S (2014). Thermal processing effects on in vitro antioxidant activities of five common Indian Pulse. Journal of Applied Pharmaceutical Science. 4: (05). 065-070,
Dobhal, N and Raghuvanshi R.S. (2018). Physical characteristics and effect of germination onfunctional properties of black soyabean (Glycine max) Asian Journal of Dairy and Food Science 37: 56-60
Giang T. Nguyen, Gidley Michael J., Sopade Peter A. (2015). Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.)” LWT - Food Science and Technology. 63: 541-549.
Grewal.A and Jood.S. (2006). Effect of processing treatments on nutritional and anti-nutritional content on green gram. Journal of Food Biochemistry 30: 535-546
Hefnawy, T.H (2011). Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). Annals of Agricultural Science 56(2), 57–61.
Henshaw, F.O. (2008). Varietal difference in physical characteristics and proximate composition of cowpea (Vigna unguliculata) World journal of Agricultural Science 4(3) 302-306.
Joshi Jyoti and Rahal Anshu (2018). Effect of processing methods on nutritional quality of black soyabean Asian Journal of Dairy and Food Science 37 (2): 162-164.
Kakati .P, Deka S.C, Kotaki D and Saikia.S (2010). Effect of traditional methods of processing on the nutrient contents and some anti-nutritional factors in newly developed cultivars of green gram (Vigna radiate.L) Wilezek and blackgram (Vigna mungo (L) Hepper of Assam, India. International Foor Reserarch Journal 17: 377-384.
Kasote, D.M, Nilegaonkar S.S and Agte,V.V (2014). Effect of different processing methods on resistant starch content and in vitro starch digestibility of some common Indian pulses. J. of Scientific & Industrial Research. 73: 541-546.
Kaur .M, Kawaljit S.S, Ravinder PA, Somesh. S (2015). In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods. J Food Science Technology 52(3):1642–1648.
Khandelwal .S, Shobha A. Udipi, Padmini Ghugre (2010). Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking. Food Research International 43: 526–530.
Khattab,R.Y and Arntfield S.D (2009). Nutritional quality of legume seeds as affected by some physical treatments. LWT – Food Science and Technology 42: 1113-1118
Sadasivam .S and A.Manickam (1992). Biochemical methods for Agricultural Science .Wiley Eastern Limited. Publications New Delhi 199-201
Siddhuraju .P and Becker .K (2001). Effect of various domestic processing methods on anti nutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian Tribal Pulse, Mucuna pruriens Var. utilis” J. Agric. Food Chem.49: 3058-3067.
Sreerama,Y.N., Vadakkoot B. Sasikala, Vishwas M. Pratape (2008). Nutritional implications and flour functionality of popped/ expanded horse gram. Food Chemistry 108: 891–899.
Thimmaiah R.S. (1999). Standard methods of biochemical analysis Kalyani Publishers, New Delhi Pp316-317.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

Research Article

Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board