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

Jump To References Section

Authors

  • R. Manorama
     Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4 ,IN
  • G. Sarojini
     Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4 ,IN

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.

Downloads

Download data is not yet available.

Downloads

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://www.informaticsjournals.com/index.php/ijnd/article/view/12975

Issue

Volume 19, Issue 1, January 1982

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).