Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)

✍ Scribed by Sattar, Abdus ;Atta, S. ;Akhtar, M. A.

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 376 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340606

✦ Synopsis

Abstract

Composition of Ascochyta‐blight resistant chickpea for proximate components, vitamins, energy and trypsin inhibitor, was determined. The influence of irradiation and soaking at ambient temperatures (25–35°C) on trypsin inhibitor activity (TIA) and protein content of chickpea, was investigated. A significant linear relation (r = −0.960 to −0.987) was found between the loss of TIA and soaking time of irradiated and unirradiated seeds (p < 0.05) and the rate of loss increased with increasing radiation dose (0.25–1.00 kGy). However, effect of radiation alone was negligible. Maximum decrease (30.7%) in TIA (from 330.0 to 228.6 TIU/g) occurred during soaking for 12 h of 1.00 kGy sample. The protein contents increased from an initial value of 21.7% to 23.4% and 22.7% as a result of soaking for 12 h in tap and distilled waters respectively. Radiation treatment exhibited little or no effect.