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

Authors

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

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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Published

1982-01-01

How to Cite

Manorama, R., & Sarojini, G. (1982). Effect of Different Heat Treatments on the Trypsin Inhibitor Activity of Soyabeans. The Indian Journal of Nutrition and Dietetics, 19(1), 8–13. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12975

Issue

Section

Original Articles