Effect of pretreatments, seed conditions and fermentation time on amino acid profile and anti-nutrient contents of soybeans, chickpeas and groundnuts / Nurul Akmal Taib

• Main Author: Taib, Nurul Akmal
• Format: Thesis
• Language: English
• Published: 2017
• Online Access: https://ir.uitm.edu.my/id/eprint/84231/1/84231.pdf; https://ir.uitm.edu.my/id/eprint/84231/

Soybeans, chickpeas and groundnuts are known to have high nutrient content but they also contain anti-nutritional factors that prevent full absorption of nutrients into our body. The aim of this study was to evaluate the changes in amino acid composition, tannin, phytic acid and trypsin inhibitor of the three selected legumes when subjected to different pretreatment conditions. The effects of fermentation time and initial seed conditions prior to fermentation were also analysed. AccQ*Tag method using HPLC was used to monitor the amino acid profile and spectrometric method was used to analysed the anti-nutrients compound.