Table 3.
Effect of different processing methods on anti-nutrients of non-protein and protein origin of P. roxburghii
| Samples: Raw/processed kernels | Anti-nutrients of non-protein origin | ||||||
|---|---|---|---|---|---|---|---|
| TPC ‼ | Tannins ‼ | CT † | Phytate ¶ | Saponins § | |||
| Raw | 0.30x ± 0.02 | 0.07x ± 0.02 | 0.03 ± 0.02 | 1.72v ± 0.06 | 1.05v ± 0.01 | ||
| Ash soaked and autoclaved | 0.34x ± 0.04(13) | 0.05x ± 0.02(−29) | ND(−100) | 0.78y±0.01(−55) | 0.49y ± 0.01(−53) | ||
| NaHCO3 soaked and autoclaved | 0.32x ± 0.01(7) | 0.04x ± 0.01(−43) | ND(−100) | 0.80y ± 0.01(−53) | 0.63x ± 0.02(−40) | ||
| Sugar soaked and autoclaved | 0.34x ± 0.01(13) | 0.04x ± 0.01(−43) | ND(−100) | 0.79y ± 0.01(−54) | 0.53y ± 0.02(−50) | ||
| Water soaked and autoclaved | 0.33x ± 0.01(10) | 0.03x ± 0.01(−57) | ND(−100) | 0.77y ± 0.00(−55) | 0.49y ± 0.01(−53) | ||
| Dry heated | 0.65w ± 0.03(117) | 0.19w ± 0.07(171) | ND(−100) | 0.86x ± 0.02(−50) | 0.69w ± 0.01(−34) | ||
| Fermented | 0.92v ± 0.05(207) | 0.25v ± 0.03(257) | ND(−100) | 0.65z ± 0.03(−62) | 0.52y ± 0.08(−50) | ||
| Samples: Raw/processed kernels | Anti-nutrients of protein origin | ||||||
| TIU" | CUI * | AIU! | Lectins (HU) ‡ | ||||
| Source of RBC | |||||||
| Cow | Goat | Rat | Human (A,B,O) | ||||
| Raw | 97.0a ± 4.6 | 16.1 ± 1.7 | ND | ND | ND | 75.3 | ND |
| Ash soaked and autoclaved | 2.2b ± 0.2(98) | ND(100) | ND | ND | ND | ND(100) | ND |
| NaHCO3 soaked and autoclaved | 1.9b ± 0.4(98) | ND(100) | ND | ND | ND | ND(100) | ND |
| Sugar soaked and autoclaved | 1.6b ± 0.1(98) | ND(100) | ND | ND | ND | ND(100) | ND |
| Water soaked and autoclaved | 1.7b ± 0.1(98) | ND(100) | ND | ND | ND | ND(100) | ND |
| Dry heated | 2.7b ± 0.2(97) | ND(100) | ND | ND | ND | ND(100) | ND |
| Fermented | 0.9b ± 0.1(99) | ND(100) | ND | ND | ND | ND(100) | ND |
Values are mean ± SD (n = 3). Mean values followed by different superscript lower case letters (v-z/a-b) in the same column are significantly different (p < 0.05). %I/D - Percent increase (positive numerical values) or decrease (negative numerical values) estimated for phytoconstituents of processed kernels over the raw kernels. ‼ - g tannic acid equivalents/100 g DM; † - g leucocyanidin equivalents/100 g DM; ¶ - g/100 g DM; § - g diosgenin equivalents/100 g DM; TIU - trypsin inhibitor units; " - mg pure trypsin inhibited/g sample; CUI - chymotrypsin units inhibited; *- chymotrypsin units inhibited/g sample; AIU - amylase inhibitor units; ! - α-amylase inhibitor units/g sample; HU - hemagglutinating units; ‡ - hemagglutinating units/g protein; ND - Not detected