Table 4. Trypsin inhibitory activity (TIA), phytic acid and α-galactoside content of legume flours and cooked pasta.
| Anti-nutritional factor (mg/g, db) | Legume flours | Cooked pasta | |
|---|---|---|---|
| TIA* (n = 3) | |||
| F | 7.84a | 2.48a | |
| L | 8.24a | 1.52b | |
| BG | 11.26b | 2.13a | |
| Phytic acid (n = 2) | |||
| F | 15.31 | 14.91 | |
| L | 17.97 | 14.76 | |
| BG | 14.49 | 12.79 | |
| α-galactosides (n = 2) | |||
| F | Raffinose | 3.34 | 1.75 |
| Stachyose | 8.75 | 4.86 | |
| Verbascose | 32.14 | 5.52 | |
| Total | 44.23 | 12.13 | |
| L | Raffinose | 3.03 | 2.49 |
| Stachyose | 37.86 | 10.88 | |
| Verbascose | 8.25 | 3.27 | |
| Total | 49.14 | 16.64 | |
| BG | Raffinose | 1.25 | 1.10 |
| Stachyose | 7.90 | 6.03 | |
| Verbascose | 47.50 | 26.50 | |
| Total | 56.66 | 33.63 | |
*Means with the different superscripts within a column are significantly different
F: faba, L: lentil and BG: black-gram (BG)