TY  - JOUR
T1  - Changes in Nutrient Composition, Trypsin Inhibitor, Phytate, Tannins and Protein Digestibility of Dolichos Lablab Seeds [Lablab Putrpuresus
(L) Sweet] Occurring During Germination
AU - , Magdi A. Osman 
JO  - Journal of Food Technology
VL  - 5
IS  - 4
SP  - 294
EP  - 299
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.294.299
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.294.299
KW  - Dolichos lablab
KW  -trypsin inhibitot
KW  -phytic acid
KW  -tannins
KW  -in vitro protein digestibility
AB  - The changes in nutrient composition, trypsin inhibitors, phytic acid, tannins and in-vitro digestibility of protein of lablab bean during 5 days of germination were studied. The crude protein contents was significantly increased, whereas lipid and carbohydrate contents decreased. Antinutritional study revealed that trypsin inhibitor activity and phytic acid content decreased as germination period increased. In contrast, there was a progressive increase in tannins content with increase in germination time. In-vitro protein digestibility markedly increased with germination time, with a significant increase in day 5.
ER  -