In Vivo and In Vitro Assessment of Antinutritional Factors in Peanut and Soy |
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| Authors: | H. S. SITREN E. M. AHMED D.E. GEORGE |
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| Affiliation: | Authors Sitren and Ahmed are affiliated with the Food Science and Human Nutrition Dept., IFAS, Univ. of Florida, Gainesville. FL 326 11.;Author George is with the Div. of Pediatric Gastroen terology, College of Medicine, Univ. of Florida, Gainesville. FL 326 11. |
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| Abstract: | Raw and heat processed peanut flours were found to contain higher in vitro trypsin inhibitor activity and lectin content than similarly processed soy flour. When fed to weanling rats at a level of 10% protein, the response pattern in food consumption, growth, liver function, and serum chemistries was not consistent among or between the groups. It is concluded that the levels of antinutritional factors in legumes do not correlate with their overall biological impact in feeding studies with the rat. |
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