Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

摘要: Abstract The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels certain antinutritional factors in vitro protein digestibility seeds Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. raw found to contain like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) verbascose (0.95 g/100 g). Soaking distilled water caused maximum reduction content (37%), whereas soaking NaHCO3 solution reduced significant (72% 78%, respectively). A oligosaccharides (raffinose by 63%, 42% 79%) was observed during cooking. Of attempted treatments, appeared be most effective reducing all investigated antinutrients, except acid, also improved B. seeds.