Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max).

Ramamani, S. and Chandrasekhara, H. N. and Narasimhamurthy, K. (1996) Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max). Journal of Food Science and Technology, 33 (3). 197-201, 16 ref.. ISSN 0022-1155

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Abstract

In vitro and in vivo studies were conducted to determine the effects of roasting on inactivation of antinutritional factors (trypsin inhibitors and haemagglutinins) in soybeans (Glycine max). Roasting was conducted on dehulled and split soybeans at initial temp. ranging from 100 to 140

Item Type:	Article
Uncontrolled Keywords:	ANTINUTRITIONAL-FACTORS; COOKING-; NUTRITIONAL-VALUES; ROASTING-; SEEDS-; SOYBEANS-; VEGETABLES-SPECIFIC
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions:	Dept. of Biochemistry Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Apr 2012 04:47
Last Modified:	03 Oct 2018 09:03
URI:	http://ir.cftri.res.in/id/eprint/7841

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