Presence of an inhibitory factor to gas production by Clostridium perfringens in husks of chick pea (Cicer arietinum), cowpea (Vigna sinensis) and horse gram (Dolichos biflorus).

ElFaki, H. A. and Bhavanishankar, T. N. and Venkataraman, L. V. and Tharanathan, R. N. and Desikachar, H. S. R. (1984) Presence of an inhibitory factor to gas production by Clostridium perfringens in husks of chick pea (Cicer arietinum), cowpea (Vigna sinensis) and horse gram (Dolichos biflorus). Journal of Food Science and Technology, 21 (5). 259-261, 13 ref..

PDF Journal of Food Science and Technology, India, Volume-21(5 (1984) 259-261.pdf - Published Version Restricted to Registered users only Download (119kB)

Abstract

In order to investigate whether dhal produces digestive discomfort while consumption of whole seed reduces the heaviness of stomach and flatulence, a comparison was made of the relative gas forming and/or inhibiting ability of whole and dehusked pulses. Various carbohydrates isolated from the husk of (i) chick pea, (ii) cowpea, and (iii) horse gram were incorporated at 0.5% level into the medium containing glucose or endosperm of the legumes. In another experiment endosperm powder containing the husk at 5-50% levels was used as substrate and the gas produced after 24 h was determined. Clostridium perfringens did not produce any gas when the husks of (i)-(iii) or the carbohydrate fractions derived from them were used in the media. Gas production was inhibited when the husk level was greater than 15%. Whole chick pea flour produced 3.5 ml gas and the endosperm alone 17 ml. It was also confirmed that the inhibitory effect of the husk was due to the inhibition of growth of bacteria. Addition of manganese chloride or ferric chloride to chick pea endosperm medium produced considerable gas even in the presence of 20% husk. Thereby indicating that the inhibition may be due to the binding of minerals in the medium by the husk fractions.

Item Type:	Article
Uncontrolled Keywords:	DIGESTIBILITY-; legume husks, gas formation inhibition by dietary; INHIBITION-; LEGUMES-; chick-pea husks, gas formation inhibition by dietary; cowpea husks, gas formation inhibition by dietary; horse gram husks, gas formation inhibition by dietary; gas formation inhibition by dietary legume husks
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:46
Last Modified:	22 Jun 2016 07:46
URI:	http://ir.cftri.res.in/id/eprint/6645

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