Processing Effects on Anti-nutrient Factors of Tartary Buckwheat (<i>Fagopyrum tataricum</i>)
Keywords:Tartary buckwheat, Anti-nutritional factors, Trypsin inhibitor, Î±-amylase inhibitor, Polyphenol, Phytic acid
Steaming, boiling, baking, and se-enrichment germination processing were used to improve the edible value of tartary buckwheat and eliminate the anti-nutritional factors. The content of trypsin, Î±-amylase activity, polyphenols and phytic acid were researched and compared in different treatments. The results showed the content of trypsin inhibitor,Â Î±-amylase inhibitor, polyphenol,Â phytic acidÂ Â inÂ tartary buckwheat processed by different methods.Â Among these physical treatments,Â boiling had the highest inhibitory effects followed by steaming. In contrast, the baking methods had the lowestÂ effect in inhibition. The Se-enrichmentÂ germinationÂ could greatly reduce theÂ contentÂ of trypsin inhibitor,Â however, it would increase the contentÂ of Î±-amylase inhibitor,Â phytic acid andÂ polyphenols. Furthermore, prolonged Se-enrichmentÂ timeÂ could reduce not only theÂ contentÂ Â of trypsin inhibitor but also the content ofÂ phytic acid.
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