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Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility

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Relation http://oar.icrisat.org/7472/
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04176.x
 
Title Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility
 
Creator Singh, U
Jambunathan, R
 
Subject Chickpea
 
Description The levels of trypsin inhibitor activity were higher in both kabuli and desi seeds of chickpea than their chymotrypsin inhibitor activity. Mean values for the trypsin and chymotrypsin inhibitor units in dhal and seed samples of desi were higher as compared with kabuli cultivars. The presence of seed coat reduced the protein extraction. Mean values of polyphenolic compounds in seed samples of desi were more than twice that of kabuli and these differences disappeared in dhal samples indicating the distribution of these compounds mainly in the seed coat. The in vitro protein digestibility studies showed larger differences between desi seed and dhal samples when compared with kabuli seed and dhal samples. Polyphenolic compounds exhibited a highly significant and negative corretation (r = 0.872**) with in vitro digestibility of protein and a significant positive correlation with trypsin (r = 0.612*) and chymotrypsin (r = 0.507*) inhibitor activities
 
Publisher The Institute of Food Technologists
 
Date 1981
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/7472/1/JFS_46_1364-1367_1981.pdf
Singh, U and Jambunathan, R (1981) Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility. Journal of Food Science, 46 (5). pp. 1364-1367. ISSN 0022-1147