Nutritional Studies on the Utilization of Winged Bean (Psophocarpus Tetragonolobus L. Dc) Seeds and Leaves (Carotenoids, Bean-Curd, Anti-Nutrients, Reversed Phase Hplc, Phytic Acid)

Protein, fat, mineral and anti-nutrient contents of seed flour of 12 cultivars of winged bean (Psophocarpus tetragonolobus L.DC) grown in Sri Lanka were determined. Protein and oil contents in dehulled seed flour ranged from 37.4-46.9 and 20.0-26.5% on dry weight basis, respectively. Of the anti-nutrients, phytic acid and trypsin inhibitor levels ranged 1.0-1.7% and 52.5-99.5 trypsin inhibitor units/mg ground flour, respectively. Tannin content in the whole seed flour varied between 0.2 and 0.7mg catechin equivalents/g four. pH modification markedly affected the solubility of nitrogen, phytic acid and minerals in seed flour slurries.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

1986

Author dc:creator

• Sri Kantha, Sachithanantham

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8623418

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70091