Effect of irradiation and germination on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)
Sattar, A.; Atta, S.; Akhtar, M.A.
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift für Vitamin- und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition 60(4): 402-406
1990
ISSN/ISBN: 0300-9831 PMID: 2101833 Document Number: 357710
Effect of irradiation (0.005-0.20 kGy) and subsequent germination on trypsin inhibitor activity (TIA) and protein content of chickpea, was studied. The results revealed a significant linear relation (r = -0.981 to -0.992) between the loss of TIA and germination time, and the rate of TIA destruction increased with irradiation dose (p < 0.05). Maximum destruction (43.8%) of the TIA occurred on germination for 120 hr of 0.20 kGy sample (from 330.0 to 185.3 TIU/g). Initially protein content was 21.7% and the value significantly increased to maximum levels of 27.5% and 27.9% in distilled and tap water respectively during germination for 120 hr of 0.10 kGy sample (p < 0.05). Protein contents were not affected by irradiation.