Dietary fiber from legumes: obtention by enzymatic methods
Schinagel, A.; Tovar, J.
Acta Cientifica Venezolana 38(4): 453-458
1987
ISSN/ISBN: 0001-5504 PMID: 2851909 Document Number: 296119
Insoluble indigestible residues from dry seeds of black beans (Phaseolus vulgaris), cowpeas (Vigna unguiculata), field peas (Pisum sativum) and soy beans (Glycine max) were obtained by the procedure of Hellendoorn et al. (1975) (procedure A) and by the one proposed by Asp et al. (1983) (procedure B). With the exception of soy beans, the residues prepared by method A were quantitatively larger than those obtained by procedure B. This was due to the significant quantities of starch detected in black beans, cowpeas and field peas residues processed according to A. The insoluble fiber content of the seeds was (in %), after correcting the insoluble residue for protein, ash and starch for black beans 12.74 (A) and 12.07 (B), cowpeas 15.07 (A) and 14.10 (B), field peas 7.84 (A) and 7.18 (B), soy beans (defatted) 15.07 (A) and 18.24 (B). Similarities between values estimated in each case by using both procedures suggest a significant approximation to the real fiber content of these grains. Active protein trypsin inhibitors were detected in all of the residues even after heating at 96.degree. C for 1 hour. Residues prepared by method B showed caseinolytic activity pH 7.6, probably derived from the Termamyl preparation employed in these cases.