Calcium and trypsin inhibitor contents and in vitro protein digestibility of germinated and soaked beans [Glycine max and psophocarpus tetragonolobus] at different calcium concentrations
1993
Rohani A Kadir | Zanariyah Ali (Kebangsaan Malaysia Univ., Bangi, Selangor (Malaysia). Dept. of Biochemistry) | Siti Hajar Ahmad
Soy bean (Glycine max) and winged bean (Psophocarpus tetragonolobus) were germinated and soaked (25 0.5 deg. C, 48 hours) at four calcium concentrations (0ppm, 100ppm, 200ppm and 300ppm). Calcium content of germinated and soaked winged beans increased with increasing calcium concentrations and the highest value was obtained in the germinated samples. In soy bean, only the germinated samples showed an increase in the calcium content compared to the untreated beans. The differences in the calcium content of the germinated samples amongst the two beans may have been influenced by their germination rates. On dry weight basis, the trypsin inhibitor content of germinated and soaked winged bean and soy bean were much lower than the untreated samples. The in vitro protein digestibility of the tested bean samples were not affected by these calcium concentrations
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