Effect of gamma irradiation on antinutritional factors in broad bean

被引：48

作者：

Al-Kaisey, MT ^{[1
]}

Alwan, AKH ^{[1
]}

Mohammad, MH ^{[1
]}

Saeed, AH ^{[1
]}

机构：

[1] Iraqi Atom Energy Commiss, Agr & Biol Res Ctr, Dept Food Technol, Baghdad, Iraq

来源：

RADIATION PHYSICS AND CHEMISTRY | 2003年 / 67卷 / 3-4期

关键词：

broad bean; gamma irradiation; antinutritional factors;

D O I：

10.1016/S0969-806X(03)00091-4

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The effect of gamma irradiation on the level of antinutritional factors (trypsin inhibitor (TI), phytic acid and oligosaccharides) of broad bean was investigated. The seeds were subjected to gamma irradiation at 0, 2.5, 5, 7.5 and 10 kGy, respectively using cobalt-60 gamma radiation with a dose rate 2.37 kGy/h. TI activity was reduced by 4.5%, 6.7%, 8.5% and 9.2% at 2.5, 5, 7.5 and 10 kGy, respectively. Meanwhile, irradiation at 10.2, 12.3, 15.4 and 18.2 kGy reduced the phytic acid content. The flatulence causing oligosaccharides were decreased as the radiation dose increased. The chemical composition (protein, oil, ash and total carbohydrates) of the tested seeds was determined. Gamma radiation seems to be a good procedure to improve the quality of broad bean from the nutritional point of view. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：493 / 496

页数：4

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