A quantitative assessment of the anti-nutritional properties of Canadian pulses

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dc.contributor.authorShi, Lan
dc.contributor.examiningcommitteeNewkirk, Rex (Food Science) Slominski, Bogdan (Animal Science)en_US
dc.contributor.supervisorArntfield, Susan (Food Science)en_US
dc.date.accessioned2015-12-22T16:09:39Z
dc.date.available2015-12-22T16:09:39Z
dc.date.issued2015
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractThis study has assessed the effects of pulse type and processing (soaking and cooking) on antinutritional factors (α-amylase inhibitor, trypsin inhibitor, chymotrypsin inhibitor, lectins, phytic acid and oxalates) in a wide range of Canadian pulses, using soybean as a control. The contents of these antinutrients in Canadian pulses varied widely, but the levels were generally lower than those found in soybean. Analysis of variance indicated that both pulse type and processing had significant effects (P < 0.0001) on the investigated seeds. Soaking markedly decreased the contents of α-amylase inhibitor, trypsin inhibitor, chymotrypsin inhibitor, lectins and oxalates, but had no impact on phytic acid. Cooking of presoaked seeds appeared to be more effective; all proteinaceous antinutrients (α-amylase inhibitor, trypsin inhibitor, chymotrypsin inhibitor and lectins) were decreased by 80 – 100%, and significant reductions in phytic acid content (11 – 39%) were observed for all pulses, except common beans and soybean.en_US
dc.description.noteFebruary 2016en_US
dc.identifier.urihttp://hdl.handle.net/1993/30983
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectAntinutritional factorsen_US
dc.subjectTrypsin inhibitoren_US
dc.subjectChymotrypsin inhibitoren_US
dc.subjectα-Amylase inhibitoren_US
dc.subjectLectinsen_US
dc.subjectPhytic aciden_US
dc.subjectOxalatesen_US
dc.subjectCanadian pulsesen_US
dc.titleA quantitative assessment of the anti-nutritional properties of Canadian pulsesen_US
dc.typemaster thesisen_US
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