Tannin content of pulses: Varietal differences and effects of germination and cooking

Rao, P. Udayasekhara; Deosthale, Y. G.

doi:10.1002/jsfa.2740331012

Cited by 137 publications

(66 citation statements)

References 9 publications

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“…Enhancement of starch digestibility in cooked legumes may be attributed to rupturing of starch granules which facilitates more randomized configuration for alpha amylase to affect hydrolysis. Increased in vitro digestibility of available carbohydrates after cooking has been reported for other legumes like moth bean, cowpea and chickpea (Rao and Deosthale, 1982). Germination of seeds increased the starch digestibility which was raised upto 48 h and then decreased (Table 4).…”

Section: Resultsmentioning

confidence: 64%

Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

Jamil¹,

Bashir²,

Yaqoob³

1999

Pakistan J. of Biological Sciences

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The effect of black gram starch on the utilization of casein was also tested in albino rats using PER, digestibility coefficient, biological value and net protein utilization as parameters. Soaking reduced the levels of sugars, starch and oligosaccharides but starch digestibility was improved significantly. Cooking increased the level of sugars while starch and verbascose content was decreased. Starch digestibility was also improved on cooking. Stachyose and raffinose contents were increased when unsoaked seeds were cooked, but decreased when the seeds were soaked before cooking. Germination decreased starch and oligosaccharide contents thereby raising the level of the soluble sugars. Starch digestibility was increased appreciably on germination. On cooking, the black gram starch promoted growth similar to corn starch as no difference was noticed in the parameters studied in albino rats.

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Section: Resultsmentioning

confidence: 64%

Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

Jamil¹,

Bashir²,

Yaqoob³

1999

Pakistan J. of Biological Sciences

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“…Tannins are associated mainly with seed coats of legumes, whose tannin content varies considerably (78 to 1,710 mg/100 g) between different legumes and cultivars. Cooking the seeds reduces their tannin content by about 70 % (Bressani and Elias 1980;Rao and Deosthale 1982). However, its presence is also beneficial because of its positive roles as a bioactive component.…”

Section: Polyphenols and Colormentioning

confidence: 99%

Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars

et al. 2013

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Green gram legume cultivars were analyzed for their protein solubility profile by fractionation in the raw form and also after heat processing. The results indicated that globulin fractions, which are present in major amounts that ranged from 79.5 to 85.4 % significantly decreased after the heat treatment. This decrease was accompanied by a significant increase in the glutelin-3 fractions. The prolamine contents did not vary considerably after processing. The protein and non-protein nitrogen contents ranged from 22.6 to 26.2 % and 2.3 to 2.7 % in the legume cultivars, respectively. The antinutritional factors like total polyphenol and phytic phosphorous were also determined. The accumulation of polyphenols was in the seed coat portion of the legume where as that of phytic phosphorus was in the cotyledons. SDS -PAGE profiles of all the three green gram cultivars had five major polypeptides (molecular weight 15, 18, 20, 45 and 60 kDa) in the total protein composition. Wide variation in electrophoresis pattern was observed after heat processing. Thermal treatment increased the insoluble protein fractions and eliminated the minor polypeptide bands below 14.3 kDa in the green gram cultivars.

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“…When present in a food, they are known to inhibit the activities of trypsin, chymotrypsin, amylase and lipase (Rao and Deosthale, 1982). Tannins have also been found to cause growth depression in rats and poultry.…”

Section: Tannin Content Of Nymphaea Petersiana Tubersmentioning

confidence: 99%

“…This effect may be due to reduction in the digestibility of dietary protein and to a lesser extent that of available carbohydrate and lipid. Tannins also interfere with dietary iron absorption (Rao and Deosthale, 1982). Tannins of high molecular weight can be both bitter and astringent (Rao and Deosthale, 1982).…”

Section: Tannin Content Of Nymphaea Petersiana Tubersmentioning

confidence: 99%

“…Tannins also interfere with dietary iron absorption (Rao and Deosthale, 1982). Tannins of high molecular weight can be both bitter and astringent (Rao and Deosthale, 1982). Although tannins are usually present in high quantities in certain cereals like sorghum and than in root tubers, the slightly bitter taste found in cooked Nymphaea petersiana tubers made it necessary to determine the content of tannins in this tuber.…”

Section: Tannin Content Of Nymphaea Petersiana Tubersmentioning

confidence: 99%

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Nutrient and antinutrient content of an underexploited Malawian water tuberNymphaea Petersiana(Nyika)*

Chawanje

Barbeau

Grün

2001

Ecology of Food and Nutrition

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(ABSTRACT)Nymphaea petersiana Klotzsch (Nyika) is an important wild tuber eaten in some districts of Malawi. The tubers were processed by boiling/freeze-drying(BFD) and sundrying(USD).The tuber's nutrient and antinutrient composition was determined to produce a preliminary nutrient data base for use in sub-Saharan Africa.There was no significant difference (P > 0.05) in protein content of BFDand USD samples. Sun-dried samples were significantly (P < .05) higher in ash than boiled samples while boiled samples were significantly higher (P < .05) in crude fat and total carbohydrate. The protein content of the tubers (8.0 and 8.1 %) was higher than that of the staple maize (7.9%), African millets (unspecified) (7.5%), and polished rice (7.0%), but lower than sorghum (10.7%). Protein content was higher than tubers like cassava (1.3%), potato (2%), sweet potato (1.6%), yams (1.5%) and N. lotus (5.2). Nyika tubers have a well balanced amino acid content, limiting only in lysine.There were no significant (P > 0.05) differences in the mineral content of BFD and USD samples, except for iron, which was lower in the boiled samples. Nyika tubers have a higher calcium (1376 and 946 g/g) and phosphorus (2250 and 2883 g/g ) content than wild and domesticated cassava, potatoes, sweet potatoes and wild and domesticated yams. Sun-dried tubers have a higher iron content (88g/g) than maize (20g/g). The zinc content of tuber was higher (21and 25 g/g) than that of boiled maize flour, boiled sorghum flour, rice, cassava, and sweet potato. The predominant fatty acids in the tubers were oleic (47%), linoleic (32%), palmitic (21%) and linolenic (7%) acids.Ascorbic acid content was very low, only 0.1 and 0.003 mg/100g.Tannin content was lower (1 and 1.7 %) in the tubers than in Vulgare Pers. sorghum, DeKalb sorghum from U.S. and Kabale sorghum from Uganda. There was a significantly (P < 0.05) lower content of phytate in boiled (3.9 g/g) than in sun-dried tubers (6.0 g/g). Phytate content of the tubers was lower than that of cooked maize flour, unrefined maize flour, cassava and sweet potato. Trypsin inhibitor activity in the tubers was reduced from 463 to 55 TIU/g tuber and chymotrypsin inhibitor activity was reduced to 50 from 267 CIU/g tuber by cooking.Nyika is a good source of iron and quality protein limiting only in lysine. Protein is comparable to staple maize and higher than root crops consumed in Malawi. It is not a good source of fat and ascorbic acid. Tannin, phytate, trypsin, and chymotrypsin inhibitor content lower than most food crops consumed in Malawi. Grant Information

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Tannin content of pulses: Varietal differences and effects of germination and cooking

Cited by 137 publications

References 9 publications

Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars

Nutrient and antinutrient content of an underexploited Malawian water tuberNymphaea Petersiana(Nyika)*

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