Trypsin inhibitor contents of lupin seeds and other grain legumes

Abstract

Analyses for trypsin inhibitor were carried out on a group of legume seed samples previously evaluated nutritionally in rat growth studies. Sweet lupin seeds tLupinus albus and L. angustifolius) had no detectable amount of inhibitor (less than 0.1 mg/g) . Glycine max (soya beans) had 26.2 mg/g. Phaseolus lunatus (lima beans) and three varieties of P. vulgaris had 10-20 mg/g; the variety called "pinto beans" had an inhibitor level within the range 2.0-3.5 mg/g shown by field peas (Pisum sativumi and broad beans (Vida faba). Wrinkled garden peas (P. sativum) had less than 1 mg/g which was of the same order of magnitude as commercial, imported soya bean meal and other heat processed soya bean. Common beans and peas had no detectable trypsin inhibitor after boiling in water for 1 h and freeze-drying.

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

“…Soybean has been extensively studied and used as reference, showing a 16.5-29 unit range (Collins and Sanders, 1976). TIA values for raw faba bean seeds found here agree with those reported in the literature by Soni et al (1978) and Hove and King (1979), who indicated TIA values of raw faba bean Values are means ( standard error of 10 Wistar rats. The same superscript in the same column indicates no significant differences (p e 0.05).…”

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

“…The reduction of protein digestibility in soya and lupin seeds has been associated with the presence of protease inhibitors, as well as antinutritionals such as fibre and oligosaccharides . Sweet lupin seeds ( Lupinus albus and L. angustifolius ) have a much lower amount of inhibitor (<0.1 mg g −1 ) than soya beans (26.2 mg g −1 ) …”

The effects of cultivar and heat treatment on protein quality and trypsin inhibitor content of New Zealand field peas

“…Howard et al (1996) found a range of 0.32-2.57 mg g" 1 over 13 cultivars, andincludedvalues for 'Rex' and 'Bohatyr' of 0.55 and 2.57 mg g" 1 , respectively. Hove & King (1979) found a range of 1.9 to 3.5 mgg" 1 over three cultivars, but none of these was used in the present study. However, as these values from the literature were expressed as mg g" 1 , and the values in this study are reported as units mg" 1 these data are not directly comparable.…”

“…Trypsin inhibitor levels in other New Zealand cultivars of field peas have been determined (Hove & King 1979;Howard et al 1996). Howard et al (1996) found a range of 0.32-2.57 mg g" 1 over 13 cultivars, andincludedvalues for 'Rex' and 'Bohatyr' of 0.55 and 2.57 mg g" 1 , respectively.…”