Table 6.
Effect of optimized processing conditions using RSM on the content of antinutrients of some food legumes
| Legume | Food | Optimized processing condition | Antinutrient reduction (%)* | Reference | |||||
|---|---|---|---|---|---|---|---|---|---|
| RFO | TC | PAC | TIA | HA | TBAC | ||||
| Bengal gram | Dhokla | Soaking: Raw dal-water ratio, 1:5 w/w; initial pH of water, 7.0; T, 23 °C; t, 20 h | 79 | 35 | 50 | 60 | 18 | Sharma et al. (2018) | |
| Fermentation (mixture of dal batter: rice slurry; 3:1 v/v): Salt, 8 g/kg unfermented mixed batter; T, 32 °C; t, 18 h | 57 | 64 | 50 | 70 | |||||
| Steaming of optimally prepared fermented batter: T, 20 min | 100 | 75 | 67 | 100 | 25 | ||||
| Black gram | Idli |
Soaking: Raw dal-water ratio, 1:5 w/w; initial pH of water, 4.0; T, 16 °C; t, 18 h Raw dal-water ratio, 1:10 w/w; initial pH of water, 6.0; T, 16 °C; t, 21 h |
95 | 49 | 26 | 35 | 26 | Rakshit et al. (2015); Sharma et al. (2017) | |
| Fermentation (mixture of dal batter: rice slurry; 1:2 v/v): Salt, 16 g/kg unfermented mixed batter; T, 35 °C; t, 19 h | 44 | 53 | 36 | 65 | |||||
| Steaming of optimally prepared fermented batter: T, 20 min | 100 | 63 | 19 | 100 | 7 | ||||
| Soybean | Kinema | Soaking: Raw beans-water of 1:10 w/w; initial pH of water, 8.0; T, 10 °C; t, 20 h | 55 | 26 | 7 | 18 | Sharma et al. (2015) | ||
| Cooking: Soaked beans-water of 1:5 w/w; pressure, 1.10 kg/cm2; t, 20 min | 96 | 9 | 68 | 100 | |||||
| Fermentation: Inoculum load of 103 total cells of Bacillus subtilis/g cooked beans; T, 37 °C; t, 48 h | 100 | 41 | 0 | 100 | |||||
*RFO raffinose family oligosaccharides, TC tannins content, PAC phytic acid content, TIA trypsin inhibitor activity, HA hemagglutinating activity, TBAC total biogenic amines content