sin and chymotrypsin inhibitors, levels of polyfihenolic compounds and in vitro protein digestibility of thede two groups of chickpea cultivars and the results are reported;. I
MATERIALS&METHODS MaterialsSeed samples of 8 desi (USA-613; 850-3/27; Pant G-114; T-3;"'-
ABSTRACTThe levels of trypsin inhibitor activity were higher in both kabuli and desi seeds of chickpea than their chymotrypsin inhibitor activity. Mean values for the trypsin and chymotrypsin inhibitor units in dhal and seed samples of desi were higher as compared with kabuli cultivars. The presence of seed coat reduced the protein extraction. Mean values of polyphenolic compounds in seed samples of desi were more than twice that of kabuli and these differences disappeared in dhai samples indicating the distribution of these compounds mainly in the seed coat. The in vitro protein digestibility studies showed larger differences between desi seed and dhal samples when compared with kabuli seed and dhal samples. Polyphenolic compounds exhibited a highly significant and negative corretation (r = 0.872**) with in vitro digestibility of protein and a significant positive correlation with trypsin (r = 0.612*) and chymotrypsin (r = 0.507*) inhibitor activities.
Amylase inhibitor activity (AIA) of chickpea extracts was investigated usmg pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase..Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear-cut differences were..not observed among-the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of-isolated starches of kabuli -types wasp higher than those -of desi types: The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose-and raffmose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raftinose.~ -iNTRODUCTlON ALTHOUGH NUTRITIONAL significance of cY-amylase inhibitors-of cereal grains has been studied (Granum and Eskeland, -198 I), amylase inhibitors of grain legumes have not received much attention. The growth inhibiting properties .of raw beans have been reported to be due .to the presence of heat labile factor which inhibited the in vitro. activity of pancreatic amylase (Jaffe and Vega, -1968). A large variation in the inhibitor activity of pancreatic amylase among the several species of food legumes. has been reported (Jaffe et al., 1973).The food legumes-.are also regarded as notorious inducers of -flatulence when they are consumed in large quantity. It has been reported that the two oligosaccharides, raffinose and stachyose, are the causative factors for flatulence and uncomfortable feeling often experienced upon ingestion of soybean products (Steggerda and Rackis,. 1967). In particular; the hydrogen component of intestinal gas is. formed by the fermentation of low molecular weight galac-.
The rluality ofrdible oils is now receiving incrri~sirigcnnsidrrati[)n lio~n mnsumers and prowssors. The present study \rrii$ mnducted to invrstigate the effects of environments on oil contrnt and fictty acid composition in peanut. 'The corrrlatiorr hetweel~ oil content andoil qui~litypara~neterswasalsostu~lird.Thirteen prilnut (Arcrcl~is hypopea I..) grnotprs were grown in 12 enviro~~~nrnts for the study. Soils at experiment locations differed siprificantlv for ptl. EC;, and N, P. %n, Mn, and Fe contents. Sipiificant &rnotyl>e. .. '. enrironmrnt, and grrlotyp x environment ~ntrractiu~l rf'f;,cts wcrcs observed for oil content, individual fath acid cnntents, andderivrd oil quillitv p;rrameters. T l~r original rd~ige of 34.54% of'oil content b i d on one srasonAccation' rvaluatibn in these lin~s WLLS 110t repeatable, and ranged from 4.5-50% in rnc~ltilocation rvaluiltiun. Oil content was positively turrrli~ted with soil pII and Fe cnntent. The correlatio~~ ofoleic ant! linolerc acid content with soil pll inrtl Fecontent was positive ill ttlr fornlerdnd ncptiveirl tlle latter Thfs oil cmtent was psitivrly cnrrclatrd with OIL ratio. Oliec and linoleic acid contents were nrgativrly corrrli~ted. Selrction for reduced linoleic acid level in genotypes would also rcducr levels ol' total long chain saturated fatty (TLCSF) itcitls. Of the thirtec~~ genotypes tested. ICC 5856, ICG 5360, and ICC;\'Ri124 could Irr usell in hreeding for improved oil quality.
Table I), was below their detection limit. All the materials tested except the beverages were analyzed for recovery of spiked levels of M e a 0 and Me2S02. In all cases including spiked blanks, the recovery was in the range of 90-100%. The reproducibility of the method was found to be in the range of 10-15%. Me2S0 and Me#02 were not detected in the solvents or distilled water blanks. The detection limit of Me2S0 and Me2S02 was 1.2 ng at a signal-to-noise ratio of 2. This was similar to the value determined by Andreae (1980) of 1 ng (S) as Me2S0. When a 50-g sample is used, the reported detection limit resulted in being able to detect 0.05 ppm of Me2S0 and Me2S02. Any detectable value below this level was reported as a trace. For confirmation of the analysis of Me2S0, samples were sent to Dr. B. F. Hrutfiord at the University of Washington, Seattle, WA. Their concentrations of Me2S0 in canned corn 2, tomato paste 2, and raspberry jam were determined to be 0.16,2.0, and 2.6 ppm, respectively. This is in agreement with the values of 0.14,3.7, and 1.8 ppm, respectively, determined in this study (Table I). The limit of detection determined by Dr. Hrutfiord was 1.2 ng of M e 8 0 with a signal-bnoise ratio of 3. Mass spectrometry was used to authenticate the presence of Me2S0. ACKNOWLEDGMENT We thank Doug Nosler of Clark College, Vancouver, WA, for providing laboratory space and Dr. P. C. Crandall of SWWRU for supervising the growing of the crops used in this study. LITERATURE CITED Andreae, M. 0.
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