Table 2.
Antinutiritional composition of pigeon pea flour and protein isolates
| Tannin (mg/100 g) | Phytate (mg/100 g) | Trypsin inhibitor (TUI/100 g) | Cyanogenic glucoside (mg/100 g) | |
|---|---|---|---|---|
| PPF | 2.70 ± 0.50c | 4.60 ± 0.0d | 26.8 ± 0 | ND |
| WEPI | 0.87 ± 0.06a | 2.50 ± 0.00b | ND | ND |
| MEPI | 0.97 ± 0.06a | 1.63 ± 0.15a | ND | ND |
| ASEPI (R) | 1.07 + 0.16b | 3.17 + 0.29c | ND | ND |
| ACEPI (R) | 0.80 + 0.00a | 2.00 + 0.00b | ND | ND |
All values are means of triplicates determinations ± standard deviation (SD). Means within the same column with different superscript are significantly different (p < .05).
WEP, water‐extracted pigeon pea protein isolate; MEPI, methanol‐extracted pigeon pea protein isolate; ASEPI, ammonium sulfate‐extracted pigeon pea protein isolate; ACEPI, acetone‐extracted pigeon pea protein isolate; PPF, flour pigeon pea flour; ND, not detected.