Tags

Type your tag names separated by a space and hit enter

Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis.
J Agric Food Chem. 2001 Jun; 49(6):3058-67.JA

Abstract

The effect of various domestic processing methods on antinutrients and starch fractions and in vitro protein and starch digestibilities of white and black varieties of Mucuna pruriens var. utilis was studied. Cooking or autoclaving of both raw seeds and presoaked seeds in different solutions (water, tamarind extract, sodium bicarbonate, and citric acid) significantly (p < 0.05) reduced the content of total phenolics, phytic acid, trypsin inhibitor and chymotrypsin inhibitor activities, and L-dopa compared to soaking or dry heating techniques. The germination processes (24 and 48 h) were also effective in the reduction of various antinutrients, although this reduction appeared to be more pronounced in a prolonged period of germination (72 h). Water soaking followed by dehusking was found to be ineffective in the reduction of trypsin and chymotrypsin inhibitor activities in both varieties. All of the treatments were effective in significantly (p < 0.05) reducing the resistant starch content in the presently investigated samples. Cooking as well as autoclaving brought about a more significant (p < 0.05) improvement in the digestibility of protein and starch compared to germination and dry heat treatment. Moreover, among the different processing techniques, soaking in sodium bicarbonate solution followed by cooking (29.6-34.8%) or autoclaving (33.0-37.2%) seemed to be the best method for improving starch digestibility.

Authors+Show Affiliations

Siddhuraju P
Department of Animal Nutrition and Aquaculture, Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim (480), D-70593 Stuttgart, Germany.
Becker K
No affiliation info available

MeSH

CookingDigestionFabaceaeFood HandlingGerminationNutritive ValuePlant ProteinsPlants, MedicinalSeedsStarchTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11410009

Citation

Siddhuraju, P, and K Becker. "Effect of Various Domestic Processing Methods On Antinutrients and in Vitro Protein and Starch Digestibility of Two Indigenous Varieties of Indian Tribal Pulse, Mucuna Pruriens Var. Utilis." Journal of Agricultural and Food Chemistry, vol. 49, no. 6, 2001, pp. 3058-67.
Siddhuraju P, Becker K. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. J Agric Food Chem. 2001;49(6):3058-67.
Siddhuraju, P., & Becker, K. (2001). Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. Journal of Agricultural and Food Chemistry, 49(6), 3058-67.
Siddhuraju P, Becker K. Effect of Various Domestic Processing Methods On Antinutrients and in Vitro Protein and Starch Digestibility of Two Indigenous Varieties of Indian Tribal Pulse, Mucuna Pruriens Var. Utilis. J Agric Food Chem. 2001;49(6):3058-67. PubMed PMID: 11410009.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. AU - Siddhuraju,P, AU - Becker,K, PY - 2001/6/21/pubmed PY - 2001/10/26/medline PY - 2001/6/21/entrez SP - 3058 EP - 67 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 6 N2 - The effect of various domestic processing methods on antinutrients and starch fractions and in vitro protein and starch digestibilities of white and black varieties of Mucuna pruriens var. utilis was studied. Cooking or autoclaving of both raw seeds and presoaked seeds in different solutions (water, tamarind extract, sodium bicarbonate, and citric acid) significantly (p < 0.05) reduced the content of total phenolics, phytic acid, trypsin inhibitor and chymotrypsin inhibitor activities, and L-dopa compared to soaking or dry heating techniques. The germination processes (24 and 48 h) were also effective in the reduction of various antinutrients, although this reduction appeared to be more pronounced in a prolonged period of germination (72 h). Water soaking followed by dehusking was found to be ineffective in the reduction of trypsin and chymotrypsin inhibitor activities in both varieties. All of the treatments were effective in significantly (p < 0.05) reducing the resistant starch content in the presently investigated samples. Cooking as well as autoclaving brought about a more significant (p < 0.05) improvement in the digestibility of protein and starch compared to germination and dry heat treatment. Moreover, among the different processing techniques, soaking in sodium bicarbonate solution followed by cooking (29.6-34.8%) or autoclaving (33.0-37.2%) seemed to be the best method for improving starch digestibility. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11410009/Effect_of_various_domestic_processing_methods_on_antinutrients_and_in_vitro_protein_and_starch_digestibility_of_two_indigenous_varieties_of_Indian_tribal_pulse_Mucuna_pruriens_Var__utilis_ L2 - https://doi.org/10.1021/jf001453q DB - PRIME DP - Unbound Medicine ER -