Literature DB >> 2467276

Antinutritional factors of chickpea and pigeonpea and their removal by processing.

U Singh1.   

Abstract

Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.

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Year:  1988        PMID： 2467276     DOI： 10.1007/bf01092864

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  9 in total

1.  Natural plant enzyme inhibitors: Part II-protease inhibitors of seeds.

Authors:  S Sumathi; T N Pattabiraman
Journal:  Indian J Biochem Biophys       Date:  1976-03       Impact factor: 1.918

Review 2.  Significance for humans of biologically active factors in soybeans and other food legumes.

Authors:  I Liener
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

3.  Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams.

Authors:  R Rajalakshmi; K Vanaja
Journal:  Br J Nutr       Date:  1967       Impact factor: 3.718

Review 4.  Trypsin inhibitors: concern for human nutrition or not?

Authors:  I E Liener
Journal:  J Nutr       Date:  1986-05       Impact factor: 4.798

5.  Tannin content of cowpeas, chickpeas, pigeon peas, and mung beans.

Authors:  M L Price; A E Hagerman; L G Butler
Journal:  J Agric Food Chem       Date:  1980 Mar-Apr       Impact factor: 5.279

6.  Comparative studies of the inhibitory action of some legume seeds, potato tubers, and bran against human and bovine proteinases.

Authors:  H D Belitz; F Lynen; J K Weder
Journal:  Z Lebensm Unters Forsch       Date:  1982

7.  Phytochemical and nutritional studies on pigeon pea and kidney bean cultivated in Egypt.

Authors:  F G Habib; G H Mahran; S H Hilal; G N Gabrial; S R Morcos
Journal:  Z Ernahrungswiss       Date:  1976-06

8.  A survey of the nutritional and haemagglutination properties of legume seeds generally available in the UK.

Authors:  G Grant; L J More; N H McKenzie; J C Stewart; A Pusztai
Journal:  Br J Nutr       Date:  1983-09       Impact factor: 3.718

9.  Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins.

Authors:  A Khaleque; L G Elías; J E Braham; R Bressani
Journal:  Arch Latinoam Nutr       Date:  1985-06
  9 in total
  15 in total

1.  Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds.

Authors:  M Hernández-Infante; V Sousa; I Montalvo; E Tena
Journal:  Plant Foods Hum Nutr       Date:  1998       Impact factor: 3.921

2.  Changes in trypsin and chymotrypsin inhibitory activity on soaking of redgram (Cajanus cajan L.).

Authors:  V H Mulimani; S Paramjyothi
Journal:  Plant Foods Hum Nutr       Date:  1995-04       Impact factor: 3.921

3.  Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.

Authors:  K Vijayakumari; P Siddhuraju; K Janardhanan
Journal:  Plant Foods Hum Nutr       Date:  1995-07       Impact factor: 3.921

4.  Alpha amylase inhibitors in sorghum (Sorghum bicolor).

Authors:  V H Mulimani; D Supriya
Journal:  Plant Foods Hum Nutr       Date:  1993-11       Impact factor: 3.921

Review 5.  Impact of thermal processing on legume allergens.

Authors:  Alok Kumar Verma; Sandeep Kumar; Mukul Das; Premendra D Dwivedi
Journal:  Plant Foods Hum Nutr       Date:  2012-12       Impact factor: 3.921

6.  Chemical composition and some anti-nutrient content of raw and processed bitter vetch (Vicia ervilia) seed for use as feeding stuff in poultry diet.

Authors:  Gh Sadeghi; J Pourreza; A Samei; H Rahmani
Journal:  Trop Anim Health Prod       Date:  2008-03-30       Impact factor: 1.559

7.  Effect of heat treatment and germination on alpha amylase inhibitor activity in chick peas (Cicer arietinum L.).

Authors:  V H Mulimani; G Rudrappa
Journal:  Plant Foods Hum Nutr       Date:  1994-09       Impact factor: 3.921

8.  Protein quality of pigeonpea (Cajanus cajan (L.) Millsp.) as influenced by seed polyphenols and cooking process.

Authors:  U Singh
Journal:  Plant Foods Hum Nutr       Date:  1993-03       Impact factor: 3.921

9.  Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors.

Authors:  Jianhui Xiao; Hui Zhang
Journal:  J Food Sci Technol       Date:  2011-12-24       Impact factor: 2.701

10.  Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.).

Authors:  V H Mulimani; D Supriya
Journal:  Plant Foods Hum Nutr       Date:  1993-09       Impact factor: 3.921
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