Effect of heat and germination on antinutritional factors in lentil [Lens culinaris]
1992
Batra, V.I.P. | Dhindsa, K.S. (Haryana Agricultural Univ., Hisar (India). Department of Chemistry and Biochemistry)
The effects of temperature (dry heating, autoclaving and heating in boiling water), soaking and germination on antinutritional factors, i.e. trypsin inhibitor activity, phytohemagglutinin activity and flatulence-causing factors (oligosaccharides), were determined in seven genotypes of lentil (Lens culinaris Medik.). Trypsin inhibitor activity and phytohemagglutinin activity decreased substantially by all three treatments. While heating increased the oligosaccharide content, germination decreased it. The possible reasons for these changes are discussed. Germination up to 6 days appears to be the most reliable means of eliminating oligosaccharides for preparation of lentil-based food products. Heating in boiling water is more effective for inactivating trypsin inhibitor and phytohemagglutinins than dry heating or autoclaving
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