Significant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean (Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46-50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.

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Phytic acid content of various cultivars showed a narrow variation

Thirteen non-conventional foods including fruits, leaves and grains consumed in various parts of the Indian subcontinent were analysed for their nutritional value. Khejri beans (Prsopsis cineria), Pinju (Capparis decidua) and Kachri (Cucumis species) contained considerable amounts of protein (15-18%). Kachri was rich in fat (13%). Bhakri (Tribulus terristris), Gullar (Ficus glomerata) and Peehl (Salvadora oleoides) were found to be rich sources of calcium; Gullar contained about 15 times the amount of calcium present in wheat. Phosphorus content of Santhi (Boernavia diffusa), Khejri beans, Bhakri, Pinju and Lehsora (Cordia dichotoma) were noticeable. Zinc was present in high amounts in Peepalbanti (Ficus religiosa) and Gullar; as was iron in Santhi and Bhakri and manganese in Santhi. Besides iron, zinc and calcium, Pinju contained appreciable amounts of beta-carotene and vitamin C. However, Santhi contained high amounts of oxalic acid.