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Description: Pulses are a good source of protein, carbohydrate, dietary fibre, vitamins, and minerals in human and animal feeds. However, pulses are also rich in anti-nutritional factors (ANFs) and negative flavours (NFs). ANFs commonly found in pulses are trypsin inhibitors, phytates, tannins, and saponins. Oligosaccharides (raffinose, stachyose, and verbascose) are the main cause of NFs in pulses. A 50-ohm radio frequency (RF) heating system was used to investigate the effect of RF heating on these bioactive compounds in red lentil and kabuli chickpea at four moisture contents (12, 14, 16, and 18%) and three RF power levels (3, 7, and 9 kW) with seven end temperatures (45 to 120' at 15' interval). In both pulses, trypsin inhibitor activities (TIA) decreased as the temperature and power level increased. In lentil, there was a reduction in TIA from 51.79 to 30.79 TIU/mg; while in chickpea, it reduced from 133.59 to 26.29 TIU/mg. Higher RF power for the same end temperature resulted in efficient reduction of TIA. There was no raffinose in the lentil variety tested; however, there was insignificant increments in the amount of stachyose and verbascose. Stachyose increased from 23.54 to 26.84 ?g and verbascose increased from 12.63 to 13.49 ?g. The same trend was observed in chickpea where the result showed an increment in raffinose from 9.56 to 11.09 ?g and stachyose from 25.81 to 30.18 ?g. No verbascose was found in the chickpea variety tested.

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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Plant Systems & Posteharvest Technology 3

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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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