Pakistan Journal of Nutrition
1680-5194
1994-7984
Asian Network for Scientific Information
10.3923/pjn.2007.299.303
in vitro Protein
Digestibility of Dolichos Lablab Bean [Lablab purpuresus (L) Sweet]]]>
A. Osman
Magdi
4
2007
6
4
The effect of different traditional processing methods,
soaking, cooking roasting, autoclaving and germination on the nutrient
composition antinutritional factor, and in-vitro digestibility in
Dolichos lablab seeds were investigated. Germination significantly
increased the protein and moisture content, whereas roasting and
autoclaving decreased their contents. Crude lipid content, was
significantly reduced by various processing. Ash content varied
significantly between raw and processed samples. The trypsin inhibitor
activity and phytic acid content significantly decreased by different
process methods, while the amounts of tannins significantly decreased. The
cooking of presoaked seed appeared to be the most effective method for
reducing trypsin inhibitor activity. The reduction in content of phytic
acid was found to be somewhat greater in roasted sample compared to
others. Germination significantly increased tannins content compared to
the other traditional methods. Germination was the most effective in
improving protein digestibility when compared to soaking and cooking.]]>