SUMMARYThe effect of soaking or germination on the protein content, trypsin inhibitor activity, and hemagglutinin activity of navy beans was studied. Soaking navy beans for 1–4 days decreased the trypsin inhibitor activity, and especially the hemagglutinin activity. The decrease in protein content due to soaking did not account for all of the decrease in anti‐trypsin and hemagglutinin activity. No significant changes were observed in hemagglutinin activity due to germination, although some decrease in the trypsin inhibitor activities of germinated beans was noticed. Protein content increased progressively in beans germinated l‐4 days, and decreased in beans soaked 1–4 days. Rats fed raw, soaked, and germinated navy beans as a source of dietary protein lost weight and died 8–16 days after the beginning of the experiment. It is concluded that soaking prior to heating is not necessary to eliminate the toxicity of n
展开▼
