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Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 1993;6(1): 19-26.
https://doi.org/10.5713/ajas.1993.19    Published online March 1, 1993.
Effect of heat treatment on nutritional value of winged bean (Psophocarpus tetragonolobus) as compared to soybean I. Chemical Characteristics of Treated winged bean
R. Mutia, S. Uchida
The effect heat treatment (autoclave) on nutritional value of winged bean as compared to soybean has been investigated. The winged bean and soybean were obtained from local cultivar grown in Indonesia. The beans were autoclaved at 120째C for 15, 30, 45, 60 or 90 minutes, respectively before being ground for chemical analysis. Trypsin infibitors of winged bean and soybean decreased (p<0.05) along with decreasing of urease activity as heating time increased from 0 to 90 minutes. Heat treatment significantly (p<0.05) reduced protein solubility in 0.2% potassium hydroxide of winged bean as well as soybean. In vitro protein digestibility was significantly (p<0.05) improved by heating treatment (15 to 60 min of autoclaving), however, excessive heating (90 min of autoclaving) decreased the digestibility of winged beans. Excessive heating had adverse effect on lysine, cystine and methionine contents of winged beans. The results of this study suggested that autoclaving at 120째C within 45 minutes should be adequate to remove protease inhibitors and could improve protein digestibility of winged beans.
Keywords: Winged Bean; Soybean; Heat Treatment; Trypsin Inhibitor; In vitro Protein Digestibility; Amino Acids Composition

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