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EFFECT OF HEAT TREATMENT ON NUTRITIONAL VALUE OF WINGED BEAN (Psophocarpus tetragonolobus) AS COMPARED TO SOYBEAN I. CHEMICAL CHARACTERISTICS OF TREATED WINGED BEAN

  • Mutia, R. (Faculty of Agriculture, Okayama University) ;
  • Uchida, S. (Department of Animal Science, Faculty of Agriculture, Okayama University)
  • Received : 1992.05.09
  • Accepted : 1992.09.21
  • Published : 1993.03.01

Abstract

The effect heat treatment (autoclave) on nutritional value of winged bean as compared to soybean has been investigated. The winged bean and soybean were obtained from local cultivar grown in Indonesia. The beans were autoclaved at $120^{\circ}C$ for 15, 30, 45, 60 or 90 minutes, respectively before being ground for chemical analysis. Trypsin inhibitors of winged bean and soybean decreased (p < 0.05) along with decreasing of urease activity as heating time increased from 0 to 90 minutes. Heat treatment significantly (p < 0.05) reduced protein solubility in 0.2% potassium hydroxide of winged bean as well as soybean. In vitro protein digestibility was significantly (p < 0.05) improved by heating treatment (15 to 60 min of autoclaving), however, excessive heating (90 min of autoclaving) decreased the digestibility of winged beans. Excessive heating had adverse effect on lysine, cystine and methionine contents of winged beans. The results of this study suggested that autoclaving at $120^{\circ}C$ within 45 minutes should be adequate to remove protease inhibitors and could improve protein digestibility of winged beans.

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