Rajput, L. P. and Murthy, K. N. and Ramamani, S. (1987) Antinutritive effects and proximate composition of guar meals (Cyamopsis tetragonoloba). Journal of Food Science, 52 (6). 1755-1757, 23 ref..
![[thumbnail of Journal of Food Science, 52 (6). 1755-1757 1987.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Journal of Food Science, 52 (6). 1755-1757 1987.pdf")
PDF
Journal of Food Science, 52 (6). 1755-1757 1987.pdf - Published Version
Restricted to Registered users only
Download (402kB) | Request a copy
Abstract
Antinutritional factors trypsin inhibitor (TI) and haemagglutinin were
determined in cultivars of guar meals B-19-155, AC-Ill, FS-277,
HG-75 and a commercial cultivar. Detoxification of the high yielding
variety HG-75 by extraction with aqueous alcohols or by heat treatment
destroyed the haemagglutinin (H) to various degrees. Aqueous
alcohol extracted meal was compared with aqueous alcohol treated
meal for PER and toxicity to rats. The possibility of denaturation of
the guar haemagglutinin rather than extraction of any other toxic factor
was indicated. Thus, guar haemagglutinin was partially or wholly
responsible for toxicity of guar meal.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | guar meals, antinutritional factors, detoxification |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Food Safety Analytical Quality Control Lab Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 Mar 2018 09:29 |
| Last Modified: | 15 Mar 2018 09:29 |
| URI: | http://ir.cftri.res.in/id/eprint/3043 |
Actions (login required)
- View Item