EFFECT OF MICROWAVE AND v· IRRADIATION ON SOME ANTINUTRITIONAL FACTORS IN SOME LEGUME SEEDS | ||
| Journal of Soil Sciences and Agricultural Engineering | ||
| Article 12, Volume 28, Issue 7, July 2003, Pages 5873-5871 PDF (2.46 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jssae.2003.252692 | ||
| Authors | ||
| Magda E. Mahmoud,; M. A. Issa; H. S. Abdel-Salam; M. Sh. Hassan; Amal A. Salah | ||
| Agric. Chern. Dept., Faculty of Agric., Minia Univ., Minia, Egypt | ||
| Abstract | ||
| The effect of microwave heating and y- irradiation treatment are investigated on oligosaccharides, trypsin inhibitor, phytic a~'d' polyphenols and saponin content of two varieties of two Egyptian legume seeds so bean and kidney bean. Sucrose constituted 3.76 and 1.94° for dried soybean and kidney been seeds, respectively. The stachyose levels vari d from 0.97% for soybean to 1.65% for kidney bean. Soybean seeds contained 0.75to of raffinose versus 0.95% in kidney bean seeds. Thermal heating for 80 sec of pre-soaked seeds (for 12 hr) produced a sharp reducUon in raffinose by 94.67% and staChyot by 92.78% in soybean and 94.74 and 56.36% in kidney bean, respectively. It is not d that the same treatment decreased the sucrose content by 70.21% in soybean an 58.76% in kidney bean. On irradiation treatment of soya and idney bean seeds followed by soaking for 6 hr, sucrose content was reduced by 51.86 and 35.57% at 2.5 KGy, and 56.91 and 38.66% at 5.5 KGy of its amount in raw seeds, respectively. Quantitative measurement indicated that phytic acid was ranged from 3.68 mg/g soybean to 3.25 mg/g kidney bean (defatted meal). All processing decreased phytic acid content in both legume seeds and such decrease increases as soaking and microwave heating period increases. The maximum decrease in phytic acid was about 70% in soybean and 60% in kidney bean seeds when the soaked seeds exposure to microwave heating for 160 sec. Irradiation at a dose of 7.5 KGy followed by soaking for 12hr resulted in a decrease in p hytic a cid level ins oybean and kidney bean seeds only by 53.8 and 74.77%, respectively. Trypsin inhibitor activity (TlA) was decreased with increasing microwave- heating period in all treatments. After exposure the presoaked seeds (12 hr) to microwave heating for 160 sec, about 61.80% and 60.25% of the TIA was destroyed in soya and kidney beans respectively. Microwave heating for 160 sec of pre-soaked soya and Kidney bean seeds for 1hr destroyed TIA by 27.8 and 29.5%, respectively. Whereas, TIA degradation in pre-soaked seeds for 6hr was 55.4 and 41.45%. Soaking of irradiated (at 7.5 KGy) soya and kidney bean seeds for 12 hr was found to remove, about 49.8% and 60% of TIA, respectively as compared to the levels in the raw flour, while in other treatments, considerable amounts of trypsin inhibitors 'Nell still found. The obtained results showed a rapid increase in polyphenols con lent as a result of microwave treatment for 160 sec of soaked seeds for 6hr 10 reach 27.91 % and 33.33% of ils amount in raw seeds of soya bean and kidney beans, respectively. Soaking for 12hr followed by microwave heating for 160 sec showed the highest increase of tannins (34.88%) in soybean and (45.33%) in kidney bean. While, irradiation at dose 7.5 KGy accompanied by soaking for 12hr raised Ihe content of polyphenols content in soybean and kidney beans by 1.4 and 1.7-fold, respectively. The results showed that eight olive green to purple (mauve) spots have been detected in raw soybean seeds. The spots corresponding to glycosides with R, values of 0.06, 0.19. 0.25 and 0.44 were having high intensity. On the other hand, the | ||
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