Table 3.
Antinutrient contents of some raw legumes
| Legume | Antinutrient* (mg/g dry wt) | References | ||||||
|---|---|---|---|---|---|---|---|---|
| TC | PAC | Saponins | Oxalates | HCN | β-ODAP | TBAC | ||
| Bengal gram | 2.2–4.9 | 1.2–1.7 | 0.9 | 0.7 | 0.423 | Champ (2002); Alajaji and El-Adawy (2006); Sharma et al. (2018) | ||
| Black gram | 0.5 | 5.1 | 0.295 | Sharma et al. (2017) | ||||
| Faba bean | 6.5 | 8.4 | 4 | Champ (2002); Luo and Xie (2013) | ||||
| Grass pea | 2.12 | 3.03 | 0.948 | Grela et al. (2001) | ||||
| Kidney bean | 5.4–28.8 | 17.3- 24.1 | 9–13 | 1–5 | Champ (2002); Shimelis and Rakshit (2007) | |||
| Pea nut | 0.0009 | 14.7 | Ejigui et al. (2005) | |||||
| Soybean | 1.76 | 8.41 | 6 | 670–3500 | 0.158 | Massey et al. (2001); Champ (2002); Egounlety and Aworh (2003); Sharma et al. (2015) | ||
*TC tannins content, PAC phytic acid content, HCN hydrogen cyanide, β-ODAP β-(-N-oxalyl)-L-α,β-diamino propionic acid, TBAC total biogenic amines content