EFFECT OF COOKING ON THE ANTINUTRITIONAL FACTORS OF LIMA BEANS (PHASEOLUS-LUNATUS)

被引：41

作者：

EGBE, IA

AKINYELE, IO

机构：

[1] Department of Human Nutrition, University of Ibadan, Ibadan

来源：

FOOD CHEMISTRY | 1990年 / 35卷 / 02期

关键词：

D O I：

10.1016/0308-8146(90)90022-V

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Lima beans (Phaseolus lunatus) obtained locally were analysed for inherent antinutritional factors such as trypsin inhibitors, phytohemagglutinin, polyphenols and cyanogenic glucosides. The effect of processing (cooking) on the residual levels of these antinutritional factors, as well as crude protein and in vitro protein digestibility, was also determined. The raw samples, cooked samples and cooking water were found to contain various levels of the antinutritional factors determined. Significant differences (P < 0·05) were observed between the raw and cooked samples for all parameters analysed. © 1989.

引用

页码：81 / 87

页数：7

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