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dc.contributor.supervisor Arntfield, Susan (Food Science) en_US
dc.contributor.author Shi, Lan
dc.date.accessioned 2015-12-22T16:09:39Z
dc.date.available 2015-12-22T16:09:39Z
dc.date.issued 2015
dc.identifier.uri http://hdl.handle.net/1993/30983
dc.description.abstract This 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.rights info:eu-repo/semantics/openAccess
dc.subject Antinutritional factors en_US
dc.subject Trypsin inhibitor en_US
dc.subject Chymotrypsin inhibitor en_US
dc.subject α-Amylase inhibitor en_US
dc.subject Lectins en_US
dc.subject Phytic acid en_US
dc.subject Oxalates en_US
dc.subject Canadian pulses en_US
dc.title A quantitative assessment of the anti-nutritional properties of Canadian pulses en_US
dc.type info:eu-repo/semantics/masterThesis
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Newkirk, Rex (Food Science) Slominski, Bogdan (Animal Science) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note February 2016 en_US


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