Comparative effects of processing methods on hemagglutinating and antitryptic activities of Canavalia ensiformis and Canavalia braziliensis [Canavalia brasiliensis] seeds.

摘要

Raw C. ensiformis and C. brasiliensis contained 13 532 and 10 204 haemagglutinating units (HU), respectively, and also 1682 and 1662 trypsin inhibitor units (TIU)/g seed, respectively. Moist heat proved more effective than dry heat as a method of inactivating the 2 antinutritional factors in the seeds. Whereas 90 min of cooking at 96deg C was required to completely eliminate antitryptic activities of both species, 3 h of cooking was required to completely eliminate their haemagglutinating activities.Pressure cooking eliminated their antitryptic activities in 30 min and their haemagglutinating activities in 45 min. Soaking in water for even up to 96 h before cooking had no effect on haemagglutinating and antitryptic activities of C. brasiliensis. Soaking in water for 72 h, however, completely eliminated the antitryptic activity of C. ensiformis in 30 min of cooking and the haemagglutinating activity in 60 min of cooking. Breaking the seeds before cooking proved to be most effective, resulting in complete elimination of antitryptic and haemagglutinating activities of both species in 30 and 60 min of cooking, respectively, and is therefore most highly recommended.