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


Affiliations

  • Andhra Pradesh Agricultural University, Department of Foods and Nutrition, College of Home Science, Hyderabad, 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.

Subject Discipline

Health Care and Hospital Management

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