Document Type : Original Article
Authors
1
Department of Food Science and Technology, Faculty of Agricultural, Zagazig University, Zagazig, Egypt
2
Horticultural Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
The effect of various per-treatments and processing (Soaking in tap water at room-temperature for 12hr. and cooking by different methods) on the oligosacharides, trypsin inhibitor activity, and phytic acid of Soybean, Fababean, Cowpea, Navybean and Chickpeas were studied. Results indicated that untreated samples contained raffinose, stachyose and sucrose at higher levels compared to soaked and autoclaved samples. Autoclaving was more effective in reducing oligosacharides content than soaking_ After soaking, the residual amount of trypsin inhbitory activities (TIA) reached its minimum values to be 39,20,17,43 and 31 TIU/mg. in soybean, fababean, cowpea , navybean and chickpea, respectively. In addition the effect of soaking was more pronounced on fababean, cowpea, navybean and soybean than in chickpea. On the other hand, cooking under atmospheric pressure decreased the TIA of soybean, fababean, cowpea, navybean and chikpea substantially to 13,15,14,22 and 22 TIU / mg, respectively. Besides, autoclaving at 120°C for 120 min . equally decreased the TIA from 46,26,22,52 and 33 to 5,4,2,9 and 6 TIU /mg. in soybean, fababean, cowpea, navybean and chickpea respectively. Results declared that soybean seeds had the highest phytic acid content being 2.26 mg./gm while fababean, navybean and cowpea seeds were intermediate being 1.85, 1.51 and 1.83 mg/g respectively, and the lowest content was found in chickpea seeds (0.92mg/gm.) The retention of phytic acid after soaking for 12 hrs. at room-temperature was 1.98, 1.65, 142, 1.67 and 0.80 mg/g while it was 0.64, 0.53, 0.23, 0.32 and 0.21 mg/g after autodaving at 120°C for 120 min.
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