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Extra info for Food and feed from legumes and oilseeds

Sample text

The total protein content is affected by several parameters including soil type, climatic conditions, region, use of fertilizers, and genetic factors (Mosse and Pemollet, 1982; Deshpande and Damodaran, 1990). The major storage proteins in dry beans are further divided into two major categories vicilin and legumin, based on their sedimentation velocity (5). , 1976). Typically, the 75 globulins are glycosylated whereas the 115 are not. The relative proportion of 75 and 115 globulins depends on the type and cultivar of the beans.

1985, 1989) and Liener (1982). Data are for whole beans. b U= Units. One unit of inlubitory activity was defined as the amount of inhibitor that could inhibit 1 mg enzyme. , 1982, 1986). , 1982). This absence of certain antinutritional factors in some of these beans should be carefully evaluated in an effort to breed varieties that lack them. 4 REMOVAL OF ANTINUTRIENTS AND UNWANTED COMPONENTS In order to utilize beans effectively as human food, it is essential to inactivate/remove antinutritional and unwanted components.

1 Compiled from Salunkhe and Kadam (1989), Reddy et al. (1984), and Sathe et al. (1984b). Data expressed as % of the total starch. components. The soluble sugars are usually about 10% of the total seed weight. Raffinose, stachyose, verbascose and sucrose form the bulk of the total soluble sugars. , 1984). Verbascose is the major soluble sugar in chickpea, black gram, mung bean and pigeon pea. 7. The variation in carbohydrate composition is partly due to variety and partly due to environmental conditions.

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