Studies on amylase inhibitors in some Egyptian legume seeds

Amylase inhibitor activity was determined in four legume seeds which are widely consumed in Egypt. The effect of dehulling, heat treatment, soaking and germination were also assessed. The results showed that faba bean contained the highest activity of amylase inhibitor followed by cowpea, lentils, t...

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Veröffentlicht in:	Plant Foods for Human Nutrition 1988-01, Vol.38 (4), p.325-332
Hauptverfasser:	Shekib, L.A. (Alexandria Univ. (Egypt). Faculty of Agriculture, Food Science and Technology Dept.), El-Iraqui, S.M, Abo-Bakr, T.M
Format:	Artikel
Sprache:	eng
Schlagworte:	AMILASAS AMYLASE AMYLASES Amylases - analysis Amylases - antagonists & inhibitors Biological and medical sciences CAUPI CICER ARIETINUM Cooking COWPEAS EGIPTO EGYPT EGYPTE ENZYME INHIBITORS Fabaceae - analysis Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GERMINACION GERMINATION HEAT TREATMENT Hot Temperature INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME LENS CULINARIS NIEBE Plant Proteins - analysis Plants, Medicinal REMOJO Seeds SOAKING TRAITEMENT THERMIQUE TRATAMIENTO TERMICO TREMPAGE VICIA FABA
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Zusammenfassung:	Amylase inhibitor activity was determined in four legume seeds which are widely consumed in Egypt. The effect of dehulling, heat treatment, soaking and germination were also assessed. The results showed that faba bean contained the highest activity of amylase inhibitor followed by cowpea, lentils, then chickpea. Dehulling resulted in raising the amylase inhibitor activities in all samples investigated, while heat treatment and cooking lowered it. Soaking for 10 h and germination eliminated completely the inhibitor from all samples.
ISSN:	0377-3205 0921-9668 1573-9104
DOI:	10.1007/BF01091730