SAPONIN CONTENT AND TRYPSIN-INHIBITOR OF PEA CULTIVARS - EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS

Authors
BISHNOI S KHETARPAUL N
Citation
S. Bishnoi et N. Khetarpaul, SAPONIN CONTENT AND TRYPSIN-INHIBITOR OF PEA CULTIVARS - EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS, Journal of Food Science and Technology, 31(1), 1994, pp. 73-76
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
1
Year of publication
1994
Pages
73 - 76
Database
ISI
SICI code
0022-1155(1994)31:1<73:SCATOP>2.0.ZU;2-S
Abstract
Two cultivars, each of field and vegetable peas, were found to contain considerable amounts of saponins (109-251 mg/100 g) and trypsin inhib itors (922-989 TIU/g). Processing methods such as sprouting, soaking p lus dehulling as well as ordinary and pressure cooking of unsoaked, so aked-dehulled peas could bring about a significant (P<0.05) reduction in these antinutrients. Pressure cooking of soaked-dehulled pea seeds reduced the trypsin inhibitors by 90-95%, whereas germination on for 4 8 h lowered the saponin content of peas by 67-84%.