Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Abstract

Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight decrease of trypsin inhibitor activity. Cooking the presoaked seeds brought about the total or partial removal of TIA, depending on the soaking solution used. TIA was partially removed after dryheating. Trypsin inhibitor activity analyses were completed with 28-day biological trials for raw and dry-heated faba beans. For 21 and 28 days of experimental time food intake, protein intake, and weight gain were similar for rats fed raw and dry-heated faba beans. However, after 28 days protein efficiency ratio (PER) and food transformation index (FTI) improved in rats fed dry-heated faba beans compared with those fed raw faba beans. This was related to lower TIA values found in dry-heated faba beans.

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

“…Trypsin inhibitor activity (TIA) was spectrophotometrically determined at 410 nm, as in Vidal-Valverde et al (2003).…”

“…Treatments to overcome such limiting factors involve thermal processing directed to decrease trypsin inhibitors, enhancing protein digestibility (Vidal-Valverde et al, 1997) and modify the content a-galactosides and phytic acid (Martinez-Villaluenga, Frias, & Vidal-Valverde, 2008;Urbano, Lopez-Jurado, Aranda, VidalValverde, Tenorio, & Porres, 2000). The extrusion cooking process is a high-temperature, short-time processing technology that leads starch gelatinisation, protein denaturation and inactivation of enzymes as well as heat sensitive non-nutritive factors, and changes seem to be highly dependent on the extruder operating conditions (Bhattacharya & Prakash, 1994).…”

Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α‐galactoside extraction

“…The contents of starch in raw and processed lupins were determined as in Sotomayor et al 29 Vitamin analysis Vitamins B 1 and B 2 were determined by HPLC according to Prodanov et al 30 The vitamin E was determined by HPLC according to Frías et al 31 Vitamin C was determined by capillary electrophoresis following the method described by Thompson and Trenerry 32 and modified by Frías et al 31 Trypsin inhibitor activity (TIA) Trypsin inhibitor activity was determined as in VidalValverde et al 33 Inositol phosphate content Inositol phosphates (IP 6 hexa-, IP 5 penta-, IP 4 tetra-and IP 3 tri-inositol phosphates) were extracted according to Kozlowska et al 34 and the quantification was carried out by HPLC according to Lerhfeld. 35 …”

Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

“…Soaking could reduce the soluble antinutrients which can be eliminated with the discarded soaking solution [8,9]. Thermal treatments such as cooking deactivate heat-sensitive factors like trypsin inhibitors [10,11]. Germination has been suggested [12][13][14] as an effective treatment to remove antinutritional factors from legumes and mobilizing secondary metabolites (e. g., phytates and a-galactosides).…”