Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Changes in Nutrient Composition, Trypsin Inhibitor, Phytate, Tannins and Protein Digestibility of Dolichos Lablab Seeds [Lablab Putrpuresus (L) Sweet] Occurring During Germination
Magdi A. Osman
Page: 294-299 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
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.
How to cite this article:
Magdi A. Osman . Changes in Nutrient Composition, Trypsin Inhibitor, Phytate, Tannins and Protein Digestibility of Dolichos Lablab Seeds [Lablab Putrpuresus
(L) Sweet] Occurring During Germination.
DOI: https://doi.org/10.36478/jftech.2007.294.299
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.294.299