Winged bean (Psophocarpus tetragonolobus) tannin level, phytate content and hemagglutinating activity

Tan, Nget Hong; Rahim, Zubaidah Haji Abdul; Khor, H. T.; Wong, K. C.

doi:10.1021/jf00118a063

Cited by 60 publications

(26 citation statements)

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“…In contrast, there are several contaminants still present in winged bean namely; behenic acid, parinaric acid, trypsin inhibitors, phytic acid, tannin and lectin (de Lumen and Chan, 1986;Fernando and Bean, 1986;Kotaru et al, 1987). Yet, the trypsin inhibitors present in the winged bean are heat tolerant and require alternative methods for treatment like fermentation (Tan et al, 1983(Tan et al, , 1984a(Tan et al, , 1984b. Moreover, these anti-nutritional factors differ depending on different cultivars making it feasible to select beans with a lower content of these antinutritional factors (Fernando and Bean, 1985).…”

Section: Winged Beanmentioning

confidence: 99%

Usefulness of Three under Exploited Vegetable Legumes - A Review

Kaushik¹,

Kumar²,

Dhaliwal³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Winged Beanmentioning

confidence: 99%

Usefulness of Three under Exploited Vegetable Legumes - A Review

Kaushik¹,

Kumar²,

Dhaliwal³

2018

Int.J.Curr.Microbiol.App.Sci

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“…The analysis for lectin content was conducted by the haemagglutination assay method described by Gordon and Marquardt [32] in the presence of 10 mM Mn 2+ in roundbottomed wells of microtitre plates using 2% (v/v) trypsinized cattle blood erythrocytes suspension in saline phosphate buffer, pH 7.0 [28]. The lectin activity against 3% trypsinized type O human erythrocytes was determined as described by Tan et al [33]. The haemagglutination activity was defined as the minimum amount of the bean material in mg per ml of the assay medium which produced agglutination.…”

Section: Analysis Of Various Antinutritional Componentsmentioning

confidence: 99%

Species/variety differences in biochemical composition and nutritional value of Indian tribal legumes of the genusCanavalia

Siddhuraju¹,

Becker²

2001

Nahrung

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Seeds of the Indian tribal pulses Canavalia gladiata (red and brown varieties), C. ensiformis and C. virosa were analysed for their physical characters, proximate composition, minerals, amino acid composition, dietary fibre constituents, starch fractions, fatty acid profiles and various antinutritional and/or toxic factors. Among the different species/varieties of Canavalia, the brown variety of C. gladiata was found to have the highest amount of protein (35.0%). The essential amino acid profile of total seed proteins compared favourably with the FAO/WHO reference pattern established for pre-school children, except for a deficiency of sulphur containing amino acids in both varieties of C. gladiata and C. ensiformis, whereas high concentrations of cystine and methionine were detected in C. virosa. However, tryptophan in the red variety and lysine in the brown variety of C. gladiata seemed to be the second most limiting amino acids. Generally, these Canavalia seeds appear to be a good source of potassium, phosphorus and calcium. They contain low levels of sodium. Even though the samples contained a high proportion of total starch (31.8-36.9%), the percentage of digestible starch appeared to be much higher in C. ensiformis (70.6%) and C. virosa (71.8%) than in C. gladiata. The seed lipids of all the Canavalia samples investigated had a large proportion of unsaturated fatty acids (71-78%) with oleic acid as the major one (38.6-47.4%). All samples were rich in dietary fibre (17.5-23.6%), most of which was insoluble dietary fibre. The level of the toxic amino acid, canavanine, was found to be relatively low (27-42%) in C. gladiata and C. ensiformis compared to previous literature reports for the same species. The other antinutrients such as phenolics, tannins, condensed tannins, saponins, protease inhibitors, alpha-amylase inhibitor and haemagglutinating activity were also analysed and reported here. C. ensiformis seeds exhibited a relatively high level (69.0%) of in vitro protein digestibility compared to the red (67.2%) and brown (65.4%) varieties of C. gladiata and C. virosa (62.5%).

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“…This is generally accomplished by heating or physical separation of legume components as described by Bishnoi and Khetarpaul (1993), Borowska and Kozlowska (1986), Deshpande et al (1982), Kantha et al (1986), andVidal-Valverde et al (1994). Tannin or polyphenol content is generally greater in pigmented legumes and hemagglutinating activity is altered by heating (Tan et al, 1983). Phytic acid (inositol hexakisphosphate, IP 6 ), the subject of this communication, is considered an antinutrient by virtue of its potential adverse action on the utilization of dietary cations (Morris, 1986).…”

mentioning

confidence: 99%

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked

1996

Journal of Food Composition and Analysis

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Winged bean (Psophocarpus tetragonolobus) tannin level, phytate content and hemagglutinating activity

Cited by 60 publications

References 1 publication

Usefulness of Three under Exploited Vegetable Legumes - A Review

Usefulness of Three under Exploited Vegetable Legumes - A Review

Species/variety differences in biochemical composition and nutritional value of Indian tribal legumes of the genusCanavalia

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked

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