Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility

Abstract

Amylase inhibitor activity (AIA) of chickpea extracts was investigated usmg pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase..Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear-cut differences were..not observed among-the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of-isolated starches of kabuli -types wasp higher than those -of desi types: The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose-and raffmose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raftinose.~ -iNTRODUCTlON ALTHOUGH NUTRITIONAL significance of cY-amylase inhibitors-of cereal grains has been studied (Granum and Eskeland, -198 I), amylase inhibitors of grain legumes have not received much attention. The growth inhibiting properties .of raw beans have been reported to be due .to the presence of heat labile factor which inhibited the in vitro. activity of pancreatic amylase (Jaffe and Vega, -1968). A large variation in the inhibitor activity of pancreatic amylase among the several species of food legumes. has been reported (Jaffe et al., 1973).The food legumes-.are also regarded as notorious inducers of -flatulence when they are consumed in large quantity. It has been reported that the two oligosaccharides, raffinose and stachyose, are the causative factors for flatulence and uncomfortable feeling often experienced upon ingestion of soybean products (Steggerda and Rackis,. 1967). In particular; the hydrogen component of intestinal gas is. formed by the fermentation of low molecular weight galac-.

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

“…In vitro starch digestibility was estimated by the method given by Singh et al (1982). About 50 mg of defatted sample was dispersed in 1.0 ml of 0.2 M phosphate buffer (pH 6.9).…”

Enhancing the Nutritional Value of Oat Bars

“…In vitro starch digestibility was determined using pancreatic amylase according to the method of Singh et al [29].…”

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

“…In vitro protein (Mertz et al, 1983) and Starch digestibility (Singh et al, 1982) was also determined.…”