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  • Title: Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
    Author: Sharma A, Sehgal S.
    Journal: Plant Foods Hum Nutr; 1992 Apr; 42(2):127-33. PubMed ID: 1574482.
    Abstract:
    The effects of domestic processing methods like soaking for 12 h, dehulling, ordinary cooking of whole as well as dehulled seeds at 15 lbs/inch2 pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75-76 per cent) and tannin (76-81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64-65% in TIA and 90-91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.
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