- Selcuk Journal of Agriculture and Food Sciences
- Vol: 21 Issue: 41
- Edible Legumes and Antinutritional Factors
Edible Legumes and Antinutritional Factors
Authors : Nilgün Ertaş
Pages : 85-95
View : 22 | Download : 24
Publication Date : 2007-04-25
Article Type : Research Article
Abstract :Legumes are important sources of B-komplex vitamins, minerals, fiber and plant protein sources having a potential va-lues for human nutrition, as well as providing calories to human diet. Legumes are superior nutrition capacity because they contain high protein content in addition to their high digestibility value and rich aminoacid composition. The utilization of legume is limited due to the presence of certain antinutritional factors. Among these are phytates, polyphenols, enzyme inhibi-tors (trypsin, chymotrypsin, and α-amylase) and hemagglutinins. Attempts to increase the utilization of legumes have employed a wide range of processing tecniques such as soaking, boi-ling, autoclaving, radiation, cooking, dehulling, germination and fermentation. Soaking, germinating fermantation and autoc-laving are the leading processes which are effective on decreasing or removing of the antinuritional factors. Furthermore, controlled heat process provides partial gelatinization of carbohydrates, increases their digestibility as well as inactivating antinutritional factors of legumes and inceasing their essential aminoacid utilization degrees.Keywords : Baklagil, antibesinsel faktörler, tripsin inhibitör, ıslatma, fermantasyon