Toxic and antigrowth effects of raw and processed field bean (Dolichos lablab) on albino rats.
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Date
1979-06
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Abstract
Samples of freeze dried green field bean (Dolichos lablab) and dry
mature bean, were subjected to the following processing methods—heat processing,
extraction with 80% ethanol, hexane or dilute acid, protein isolation; and these
samples were evaluated for growth promoting value and toxicity. Extraction with
80% ethanol or with dilute acid increased survival period of the animals; but these
did not promote growth. Heat processing was essential to destroy antinutritional
factors and promote growth. Extraction of the beans with 80% ethanol did not
however alter the trypsin inhibitor or haemagglutinin activities. The protein
isolate and acid-extracted residue which had low trypsin inhibitor and haemagglutinin
activities, did not also promote growth. Thus the trypsin inhibtor and haemagglutinin
activities did not completely account for the toxicity to albino rats. However,
heat processing of ethanol extracted bean flour indicated that the beneficial
effect of ethanol extraction was not apparent, once the samples were heat processed.
Dry mature bean dhal was more toxic than the whole bean either dry or green.
Supplementation of heat processed field bean with methionine and tryptophan
promoted good growth of albino rats and significantly increased the protein
efficiency ratio.
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Keywords
Trypsin inhibitor, haemagglutinin, processing, nutritive value, Dolichos lablab (field bean)
Citation
Ramamani S, Subramanian S, Parpia H A B. Toxic and antigrowth effects of raw and processed field bean (Dolichos lablab) on albino rats. Journal of Biosciences. 1979 Jun; 1(2): 241-263.