Effect of Heat and Natural Fermentation on Trypsin Inhibitor and Haemagglutinins of Black Gram: (Phaseolus Mungo)

Abstract

More than half of the world's population is concentrated in developing countries where legumes arc important dietary foods and form the major source of dietary protein.

Legumes have limiting amino acids, and have many anti - nutritional and toxic factors associated with them. Some of these substances in legumes are saponins, alkaloids, cyanogeuetie glucosaides. haemagglutinins and trypsin inhibitors.