Table 4.
Enzyme inhibitors in different food legumes
| Legume | Antinutrient* (kU/g dry wt) | Reference | |||
|---|---|---|---|---|---|
| TIA | CTIA | AAIA | HA | ||
| Bengal gram | 1–16 | 5.0–6.2 | Alajaji and El-Adawy (2006); Champ (2002); Sharma et al. (2018) | ||
| Black gram | 120 | 0.2 | Sharma et al. (2017) | ||
| Cow pea | 12.4 | Uwaegbute et al. (2000) | |||
| Faba bean | 6.7 | 0.38–0.77 | Champ (2002) | ||
| Grass pea | 133–174 | 0–23 | 0.004–0.09 | Hanbury et al. (2000) | |
| Kidney bean | 4.6–29.3 | 0.448 | 2450–3560 | Shimelis and Rakshit (2007); Ejigui et al. (2005); Champ (2002) | |
| Pea nut | 16.3 | 0.063 | Ejigui et al. (2005) | ||
| Soybean | 40 | 2.34 | Sharma et al. (2015) | ||
*TIA trypsin inhibitor activity, CTIA chymotrypsin inhibitor activity, AAIA α-amylase inhibitor activity, HA hemagglutinating activity