Duhan A, Khetarpaul N, Bishnoi S
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India.
Int J Food Sci Nutr. 2001 Jan;52(1):53-9. doi: 10.1080/09637480020027200.
Four high-yielding varieties of pigeon pea namely UPAS-120, Manak, JCPL-151. ICPL-87 had considerable amounts of antinutrients i.e. saponins and trypsin inhibitors. Saponin content of these unprocessed cultivars ranged from 2164 to 3494 mg/100 g. There were significant varietal variations in trypsin inhibitor activity (1007-1082 TIU/g) of these pigeon pea cultivars. Some simple, inexpensive and easy-to-use domestic processing and cooking methods, namely, soaking (6, 12, 18 h), soaking (12 h)-dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h) were found to be quite effective in lowering the level of saponins and trypsin inhibitors in all the pigeon pea cultivars. Pressure cooking of soaked and dehulled seeds lowered the content of saponins to a maximum extent (28 to 38%) followed by ordinary cooking of soaked and dehulled seeds (28 to 35%), soaked dehulled raw seeds (22 to 27%) and 48 h germinated seeds (15 to 19%). Loss of TIA was marginal due to soaking but ordinary as well as pressure cooking of unsoaked and soaked-dehulled pigeon pea seeds reduced the TIA drastically. Pressure cooking of pigeon pea seeds completely destroyed the TIA while it was reduced to the extent of 86-88% against the control in 48 h pigeon pea sprouts.
四种高产木豆品种，即UPAS - 120、Manak、JCPL - 151和ICPL - 87含有相当数量的抗营养物质，即皂角苷和胰蛋白酶抑制剂。这些未加工品种的皂角苷含量在2164至3494毫克/100克之间。这些木豆品种的胰蛋白酶抑制剂活性（1007 - 1082 TIU/克）存在显著的品种差异。一些简单、廉价且易于使用的家庭加工和烹饪方法，即浸泡（6、12、18小时）、浸泡（12小时）去皮、普通烹饪、高压烹饪和发芽（24、36、48小时），被发现对降低所有木豆品种中的皂角苷和胰蛋白酶抑制剂水平非常有效。浸泡去皮种子的高压烹饪最大程度地降低了皂角苷含量（28%至38%），其次是浸泡去皮种子的普通烹饪（28%至35%）、浸泡去皮生种子（22%至27%）和48小时发芽种子（15%至19%）。浸泡导致的胰蛋白酶抑制剂活性损失很小，但未浸泡和浸泡去皮木豆种子的普通烹饪以及高压烹饪都能大幅降低胰蛋白酶抑制剂活性。木豆种子的高压烹饪完全破坏了胰蛋白酶抑制剂活性，而在48小时木豆芽中，与对照相比，其降低到了86 - 88%的程度。
