European Journal of Biomedical and Pharmaceutical Sciences

ASSESSMENT ON QUALITY OF LEGUMES PROTEIN INFLUENCED BY HEAT TREATMENT

Purnima Baidya*

ABSTRACT

Heat treatment of legumes can reduce anti-nutritional factors and the optimization of protein digestibility, however, over or under heating would damage the amino acids content of legumes therefore, adequate time is necessary to maintain the quality of legumes proteins. But direct analysis of both specifications is difficult in routine operations, therefore, replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI). The UAI is useful to determine if the legumes have been heated enough to reduce the anti-nutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality. In this research, five various legume samples commonly used in household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean is (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15- 20 minutes) and kidney bean (5 minutes) which are determined by combining UAI, PSI and PDI.

Keywords: Anti-nutritional factors, protein dispersibility index, urease activity index, protein solubility.