Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility

Abstract

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.

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

“…moisture, crude protein, ash, crude fat and crude fibre were summed up and subtracted from 100. In vitro protein digestibility was estimated by the method of Akeson and Stachmann (1964) modified by Singh and Jambunathan (1981). 0.5 g was digested with 5 ml of Hcl solution (pH2.0) containing 2 mg of pepsin (P2000 HD821, Sigma Chemicals Limited, USA).…”

Alterações químicas e nutricionais do grão-de-bico (Cicer arietinum L.) cru irradiado e submetido à cocção

“…SINGH & �AMBUNATHAN [35], utilizando o método de �AMBUNATHAN [35], utilizando o método de [35], utilizando o método de digestão por seqüência de pepsina/pancreatina e determinação do grau de hidrólise pelo método de Kjeldahl, encontraram percentuais de digestibilidade da proteína de 72,7 a 79,1% entre sete cultivares de grão-de-bico do tipo "kabuli" e de 63,7 a 76% entre oito cultivares do tipo "desi".…”

“…Pode-se observar que os valores encontrados para a digestibilidade da proteína do grão estão próximos ao valor mínimo citado por SINGH & �AMBUNATHAN [35] para esse [35] para esse cultivar, pois encontraram valores para a digestibilidade de 63,7 a 76%. MORENO et al [28], estudando a digestibilidade [28], estudando a digestibilidade protéica do grão-de-bico cru, encontraram valor de 72,7%, estando dentro da faixa de valores encontrados por SINGH & �AMBUNATHAN [35]. Dos fatores que podem alterar a [35].…”

“…MORENO et al [28], estudando a digestibilidade [28], estudando a digestibilidade protéica do grão-de-bico cru, encontraram valor de 72,7%, estando dentro da faixa de valores encontrados por SINGH & �AMBUNATHAN [35]. Dos fatores que podem alterar a [35]. Dos fatores que podem alterar a digestibilidade citam-se o endurecimento do grão, que tem efeito prejudicial sobre a qualidade protéica, acarretando significante redução na digestibilidade da proteína in vitro e em in vivo; e outros fatores próprios do cultivo, como tipo de solo, pesticidas, época de plantio e armazenamento, também podem influenciar a digestibilidade [20].…”

Effect of Heat Treatment and Gamma Irradiation on In Vitro Protein Digestibility of Selected Millet Grains

“…This was estimated according to the procedure of Singh and Jambunathan (1981). Known weight of the sample containing 6.75 mg nitrogen was taken and incubated with 5 ml of pepsin solution for16 hrs at 37°C and further incubated for 24 hrs at 37°C with 2 ml of pancreatin solution.2-3drops of toluene was added during incubation and the reaction was stopped by adding 20 ml of 10% TCA.…”