Sprout Nutrition Research Regarding Sprouts and Typsin Inhibitor & Anti-Nutrient Reduction
Looking for more information on sprouts and typsin inhibitors? Browse our full list of research articles on typsin inhibitor and anti-nutrient reduction.
“Analysis of trypsin inhibitors and lectins in white kidney beans (Phaseolus vulgaris, var. Processor) in a combined method”, J Assoc Off Anal Chem 1991 Nov-Dec;74(6):940-3, Roozen JP, de Groot J.
“Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas”, Nutr Health 2000;14(2):109-17, Preet K, Punia D.
“Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking”, Plant Foods Hum Nutr 1989 Sep;39(3):257-66, Kataria A, Chauhan BM, Punia D.
“Antinutritional factors of chickpea and pigeonpea and their removal by processing”, Plant Foods Hum Nutr 1988;38(3):251-61, Singh U.
“Changes in protein fractions, trypsin inhibitor and proteolytic activity in the cotyledons of germinating chickpea”, Arch Latinoam Nutr 2001 Sep;51(3):269-75, Neves VA, Lourenco EJ.
“Degradation of lectins, phaseolin and trypsin inhibitors during germination of white kidney beans, Phaseolus vulgaris L.”, Plant Foods Hum Nutr 1994 Apr;45(3):213-22, Savelkoul FH, Tamminga S, Leenaars PP, Schering J, Ter Maat DW.
“Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)”, Plant Foods Hum Nutr 1992 Apr;42(2):127-33, Sharma A, Sehgal S.
“Effect of heat treatment on nutritional quality of germinated legume seeds”, J Agric Food Chem 2000 Jun;48(6):2082-6, Trugo LC, Donangelo CM, Trugo NM, Bach Knudsen KE.
“Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds”, Plant Foods Hum Nutr 2000;55(2):97-110, Oboh HA, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU.
“Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas”, Nahrung 2002 Apr;46(2):92-5, Ibrahim SS, Habiba RA, Shatta AA, Embaby HE.
“Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC)”, Plant Foods Hum Nutr 1988;38(4):319-24, Babar VS, Chavan JK, Kadam SS.
“Germinated or Fermented Legumes: Food or Ingredients of Functional Food”, Arch Latinoam Nutr. 2003 Dec;53(4):348-54. [Article in Spanish], Davila MA, Sangronis E, Granito M.
“Influence of germination on the nutritional quality of lentil seeds”, Z Lebensm Unters Forsch 1985 Oct;181(4):318-20, el-Mahdy AR, Moharram YG, Abou-Samaha OR.
“Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts” Food Chemistry, Volume 93, Issue 2, November 2005, Pages 331-336.
“Nutrient and Trypsin Inhibitor Content of Hydroponically Sprouted Soya Beans”, Animal Feed Science and Technology, 13 (1985) 203-214.
“Nutritional evaluation of biologically treated white kidney beans (Phaseolus vulgaris L.) in pigs: ileal and amino acid digestibility”, J Anim Sci 1997 Dec;75(12):3187-94, Schulze H, Savelkoul FH, Verstegen MW, van der Poel AF, Tamminga S, Groot Nibbelink S.
“Nutritional improvement of cereals by sprouting.”, Chavan JK, Kadam SS., Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India., Crit Rev Food Sci Nutr 1989;28(5):401-37.
“Oligosaccharides in several Philippine indigenous food legumes: determination, localization and removal”, Plant Foods Hum Nutr 1990 Jan;40(1):83-93, Revilleza MJ, Mendoza EM, Raymundo LC.
“Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas”, Nutr Health 2000;13(4):227-34, Duhan A, Khetarpaul N, Bishnoi S.
“Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods”, Plant Foods Hum Nutr 1996 Jun;49(4):307-16, Chitra U, Singh U, Rao PV.
“Presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review”, Plant Foods Hum Nutr 1992 Jan;42(1):71-85, Savelkoul FH, van der Poel AF, Tamminga S.
“Proteinases involved in the degradation of trypsin inhibitor in germinating mung beans”, Acta Biochim Pol 1983;30(2):139-48, Wilson KA, Tan-Wilson AL.
“Proteolysis of trypsin inhibitors in legume seeds”, Crit Rev Biotechnol 1988;8(3):197-216, Wilson KA.
“Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars.”, Int J Food Sci Nutr 2001 Jan;52(1):53-9, Duhan A, Khetarpaul N, Bishnoi S., Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India.
“Studies on amylase inhibitors in some Egyptian legume seeds”, Plant Foods Hum Nutr 1988;38(4):325-32, Shekib LA, el-Iraqui SM, Abo-Bakr TM.
“Survey of nitrate and nitrite contents of vegetables grown in Korea”. Food Addit Contam. 2003 Jul;20(7):621-8. Chung SY, Kim JS, Kim M, Hong MK, Lee JO, Kim CM, Song IS. Korea Food and Drug Administration, Department of Food Evaluation, Seoul, Republic of Korea.