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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| Format: | Article |
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American Chemical Society
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112382/ |
| _version_ | 1848865927808942080 |
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| author | Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O. |
| author_facet | Tan, Nget Hong Wong, Kai Choo De Lumen, Benito O. |
| author_sort | Tan, Nget Hong |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T14:12:29Z |
| format | Article |
| id | upm-112382 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:12:29Z |
| publishDate | 1984 |
| publisher | American Chemical Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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) |
| 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_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_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_sort | relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (phosphocarpus tetragonolobus) |
| url | http://psasir.upm.edu.my/id/eprint/112382/ http://psasir.upm.edu.my/id/eprint/112382/ http://psasir.upm.edu.my/id/eprint/112382/ |