EFFECT OF INACTIVATION OF TRYPSIN-CHYMOTRYPSIN INHIBITOR OF BLACKGRAM(PHASEOLUS-MUNGO L.) BY MICROWAVE-HEATING AS COMPARED TO TRADITIONAL HEATING METHODS

Blackgram (Phaseolus mango L.) seeds were analyzed for trypsin and chy motrypsin inhibitor activities. The efficiency of inactivation of thes e trypsin inhibitors by microwave heating as compared to traditional m ethods of heating was studied. Isolated and purified trypsin/chymotryp sin inhibitor was also subjected to similar heat treatment It was foun d that microwave heating decreased the trypsin/chymotrypsin inhibitor activity in Phaseolus mango homogenate in a manner similar to that of traditional heating methods. The inhibitor was found to be heat resist ant. Microwave cooking or any other traditional methods of cooking cou ld not inactivate the inhibitor completely. Autoclaving at 20 lbs pres sure for 20 min was required for complete inactivation of the inhibito r.