The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Different Heat Treatments on the Trypsin Inhibitor Activity of Soyabeans


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India
     

   Subscribe/Renew Journal


The trypsin inhibitor is one of the toxic constituents occurring naturally in the legumes, especially in soyabeans. It was found to exert deleterious effects on the intestinal contents, thus impairing protein digestion and utilisation.
User
Notifications

Abstract Views: 242

PDF Views: 1




  • Effect of Different Heat Treatments on the Trypsin Inhibitor Activity of Soyabeans

Abstract Views: 242  |  PDF Views: 1

Authors

R. Manorama
Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India
G. Sarojini
Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India

Abstract


The trypsin inhibitor is one of the toxic constituents occurring naturally in the legumes, especially in soyabeans. It was found to exert deleterious effects on the intestinal contents, thus impairing protein digestion and utilisation.