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P. Vijaya Bharathi ¹, V. Vimala ¹, P. Geervani ¹, R. Manorama ¹

Affiliations
1 Department of Foods & Nutrition, Centre of Advanced Studies, Post Graduate and Research Centre, Acharya NG Ranga Agricultural University, Hyderabad-500 030, IN

Abstract

Population studies have repeatedly demonstrated wide variation in the incidence of coronary heart disease among persons of different habits and modes of life from the same region. These differences are thought to be related to the serum cholesterol levels and dietary habits of people. The high rates of mortality and morbidity due to coronary heart disease is believed to be caused in part by diet, while there are many different views on what foods are associated with coronary heart disease.

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R. Manorama ¹, G. Sarojini ¹

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

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.

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