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Inactivation of Trypsin Inhibitor in Chickpea

✍ Scribed by M.C. Márquez; R. Alonso

Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
101 KB
Volume
12
Category
Article
ISSN
0889-1575

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✦ Synopsis

Changes in the trypsin inhibitor activity of chickpeas were investigated after the seeds were soaked in deionized water, citric acid and sodium carbonate solutions. The e!ect of boiling for 30, 60, 120 and 300 s was also studied. Soaking did lower but did not remove the trypsin inhibitor activity irrespective the pH of the soaking solution. The trypsin inhibitor activity was e!ectively reduced on boiling the seeds in water and was totally removed after 300 s of treatment. The protein content quality of soaked and boiled seeds was nutritionally suitable.

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