Staff View: Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)

Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)

Three varieties of winged bean were heat processed in five different ways to determine the relationship among in vitro protein digestibility (IVPD), trypsin inhibitor activity (TIA), and assayable tannin. The IVPD of raw winged bean ranged from 68.8 to 72.9%. Heat treatments increased the IVPD to 76...

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Main Authors:	Tan, Nget Hong, Wong, Kai Choo, De Lumen, Benito O.
Format:	Article
Published:	American Chemical Society 1984
Online Access:	http://psasir.upm.edu.my/id/eprint/112382/ https://pubs.acs.org/doi/abs/10.1021/jf00124a030
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id	my.upm.eprints.112382
record_format	eprints
spelling	my.upm.eprints.1123822025-02-20T01:12:29Z http://psasir.upm.edu.my/id/eprint/112382/ Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus) Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O. Three varieties of winged bean were heat processed in five different ways to determine the relationship among in vitro protein digestibility (IVPD), trypsin inhibitor activity (TIA), and assayable tannin. The IVPD of raw winged bean ranged from 68.8 to 72.9%. Heat treatments increased the IVPD to 76.0-90.7% and reduced both TLA and tannin. In terms of energy costs, 5-min autoclaving and quick cooking were the two most effective methods of improving IVPD. Dry heat (200 °C, 30 min) and direct boiling (20 min, no soaking) were least effective. Reductions in tannins and TIA did not necessarily result in proportional increases in IVPD. American Chemical Society 1984 Article PeerReviewed Tan, Nget Hong and Wong, Kai Choo and De Lumen, Benito O. (1984) Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus). Journal of Agricultural and Food Chemistry, 32 (4). pp. 819-822. ISSN 0021-8561; eISSN: 1520-5118 https://pubs.acs.org/doi/abs/10.1021/jf00124a030 10.1021/jf00124a030
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	Three varieties of winged bean were heat processed in five different ways to determine the relationship among in vitro protein digestibility (IVPD), trypsin inhibitor activity (TIA), and assayable tannin. The IVPD of raw winged bean ranged from 68.8 to 72.9%. Heat treatments increased the IVPD to 76.0-90.7% and reduced both TLA and tannin. In terms of energy costs, 5-min autoclaving and quick cooking were the two most effective methods of improving IVPD. Dry heat (200 °C, 30 min) and direct boiling (20 min, no soaking) were least effective. Reductions in tannins and TIA did not necessarily result in proportional increases in IVPD.
format	Article
author	Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O.
spellingShingle	Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O. Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
author_facet	Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O.
author_sort	Tan, Nget Hong
title	Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
title_short	Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
title_full	Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
title_fullStr	Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
title_full_unstemmed	Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
title_sort	relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (phosphocarpus tetragonolobus)
publisher	American Chemical Society
publishDate	1984
url	http://psasir.upm.edu.my/id/eprint/112382/ https://pubs.acs.org/doi/abs/10.1021/jf00124a030
_version_	1825162374099763200
score	13.239859

Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)

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