References
- Almeida N G, Calderon de la Barca A M, Valencia M E. Effect of different heat treatment on the anti-nutritional activity of Phaseolus vulgaris (variety Ojode Cobra) lectin. J. Agric. Food Chem. 1991; 39: 1627–1630
- Babar V S, Chav an J K, Kadam S S. Effect of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis (L.) DC. Plant Foods Hum. Nutr. 1988; 38: 319–324
- Babiker E E, El-Tinay A H. Effect of reconstitution and Na2CO3 on tannin content and in vitro protein digestibility of faba bean cultivars. Plant Foods Hum. Nutr. 1993; 44: 119–130
- Barroga C F, Laurena A C, Mendoza C MT. Polyphenols in mungbean (Vigna radiata (L.) Wilczek) determination and removal. J. Agric. Food Chem. 1985; 33: 1006–1009
- Brain K R. Accumulation of l-DOPA in cultures from. Mucuna pruriens. Plant Sci. Lett. 1976; 7: 157–161
- Bray H G, Thorne W V. Analysis of phenolic compounds. Methods Biochem. Anal. 1954; 1: 27–52
- Burns R R. Methods for estimation of tannin in grain. Sorghum. Agron. J. 1971; 63: 511–512
- Conn E E. Cyanogenic glycosides. Toxicants Occurring Naturally in Foods, 2nd edn, E E Conn. National Academy of Sciences Press., Washington, DC 1973; 299–308
- Dubois M, Gilles K, Hamilton T K, Rebers P A, Smith F. Colorimetric method for determinations of sugars and related substances. Anal. Chem. 1956; 28: 350–356
- Duhan A, Chauhan B M, Punia D, Kapoor A C. Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): Varietal differences and effect of domestic processing and cooking methods. J. Sci. Food Agric. 1989; 49: 449–455
- Egbe I A, Akinyele I O. Effects of cooking on the antinutritional factors of lima beans (Phaseolus lunatus). Food Chem. 1990; 35: 81–87
- Epechi O L. Pathogenesis of endemic goitre in Eastern Nigeria. Br. J. Nutr. 1967; 21: 537–545
- Fleming S E. A study of relationships between flatus potential and carbohydrate distribution in legume seeds. J. Food Sci. 1981; 46: 794–798; 803
- Jackson M L. Soil chemical analysis. Cyanide in Plant Tissue. Asia Publishing House., New Delhi 1967; 337
- Jambunathan R, Singh U (1981) Grain quality of pigeonpea. Proceedings of the International Workshop on Pigeonpea. 15–19 December, 1980. ICRISAT, Hydrabad Andhra PradeshIndia, Vol. I
- Jebadhas A W. Ethanobotanical studies on some hill tribes of South India. Madras University, MadrasIndia 1980, PhD thesis
- Joachim W R, Pandittesekere D S. Investigations on the hydrocyanic acid content of Mannicot. Trop. Agriculturalist 1944; 100: 150–163
- Jood S, Mehta U, Singh R, Bhat C M. Effect of processing on flatus-producing factors in legumes. J. Agric. Food Chem. 1985; 33: 268–271
- Kataria A, Chauhan B M, Gandhi S. Effect of domestic processing and cooking on the antinutrients of black gram. Food Chem. 1988; 30: 149–156
- Kataria A, Chauhan B M, Punia D. Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chem. 1989; 32: 9–17
- Khan N, Zaman R, Elahi M. Effect of processing on the phytic acid content of bengal gram (Cicer arietinum) products. J. Agric. Food Chem. 1988; 36: 1274–1276
- Khokhar S, Chauhan B M. Antinutritional factors in moth bean (Vigna aconitifolia) varietal differences and effects of methods of domestic processing and cooking. J. Food Sci. 1986; 51: 591–594
- Kumar N R, Reddy A N, Rao K N. Levels of phenolic substances in the leachates in Cicer seed. Indian J. Expt. Biol. 1979; 17: 114–116
- Laurena A C, Garcia V V, Mendoza E MT. Effect of soaking in aqueous, acidic and alkali solutions on removal of polyphenols and in vitro digestibility of cowpea. Qual. Plant-Plant Foods Hum. Nutr. 1986; 36: 107–118
- Laurena A C, Garcia V V, Mendoza E MT. Effect of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.). Plant Foods Hum. Nutr. 1987; 37: 183–192
- Liener I E. Heat labile antinutritional factors. Advances in Legume Science, R J Summerfield, A H Bunting. Royal Botanic Gardens., Kew, Surrey 1980; 157–170
- Lowry O H, Rosebrough N J, Farr A L, Randall R J. Protein measurement with folin phenol reagent. J. Biol. Chem. 1951; 193: 265–275
- Marfo E K, Simpson B K, Idowu J S, Oke O L. Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soyabean. J. Agric. Food Chem. 1990; 38: 1580–1585
- Mary Josephine R, Janardhanan K. Studies on chemical composition and antinutritional factors in three germplasm seed materials of the tribal pulse, Mucuna pruriens (L.) DC. Food Chem. 1992; 43: 13–18
- Montgomery R D. Cyanogens. Toxic constituents of Plant Food Stuffs, 2nd edn, I E Liener. Academic Press., New York 1980; 158–160
- Mukherjee S, Srivastava H S. Improved spray reagent for detection of sugars. Nature 1952; 169: 330–331
- Nolan K B, Duffin P A. Effect of phytate on mineral bioavailability. In vitro studies on Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+ solubilities in the presence of phytate. J. Sci. Food Agric. 1987; 40: 79–83
- Oke O L. The role of hydrocyanic acid in nutrition. Wld Rev. Nutr. Diet. 1969; 11: 118–147
- Onigbinde A O, Akinyele I O. Oligosaccharide content of 20 varieties of cowpea in Nigeria. J. Food Sci. 1983; 48: 1250–1251; 1254
- Panasuik O, Bills D D. Cyanide contents of sorghum sprouts. J. Food Sci. 1984; 49: 791–793
- Price M L, Hagerman A E, Bulter L G. Tannin contents of cowpeas, chickpeas, pigeonpeas and mungbeans. J. Agric. Food Chem. 1980; 28: 459–466
- Rajaram N, Janardhanan K. The biochemical composition and nutritional potential of the tribal pulse, Mucuna gigantea (Willd) DC. Plant Foods Hum. Nutr. 1991; 41: 45–51
- Serraino M R, Thompson L U, Savoie L, Parent G. Effect of phytic acid on the in vitro rate of digestibility of rape seed protein amino acids. J. Food Sci. 1985; 50: 1689–1692
- Sharma A K, Bakshi A K, Verma M M. Proximate composition and nutritional quality of some improved varieties of mungbean (Vigna radiata). Legume Res. 1991; 14: 197–200
- Siddhuraju P, Vijayakumari K, Janardhanan K. The biochemical composition and nutritional potential of the tribal pulse, Alysicarpus rugosus (Willd) DC. Food Chem. 1992; 45: 251–255
- Singh U. Antinutritional factors of chickpea and pigeonpea and their removal by processing. Plant Foods Hum. Nutr. 1988; 38: 251–261
- Steggerda F R. Gastro intestinal gas following food consumption. Ann. NY Acad. Sci. 1968; 150: 57–66
- Tan N H, Rahim Z HA, Khor H T, Wong K C. Winged bean (Psophocarpus tetragonolobus) tannin level, phytate content and haemagglutinating activity. J. Agric. Food Chem. 1983; 31: 916–917
- Tharanathan R N, Wankhede D B, Ragavendra Rao M R. Carbohydrate composition of groundnuts (Arachis hypogea). J. Sci. Food Agric. 1975; 26: 749–754
- Udayasekhara Rao P, Belavady B. Oligosaccharides in pulses: varietal differences and effects of cooking and germination. J. Agric. Food Chem. 1978; 26: 316–319
- Upadhyay J K, Garcia V V. Effect of soaking and cooking on reduction of oligosaccharides of cowpea (Vigna unguiculata (L.) Walp.). Phillipp. J. Food Sci. Tech. 1988; 12: 21–28
- Uzogara S G, Morton I D, Daniel J W. Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with ‘Kanwa’ alkaline salt. Plant Foods Illum. Nutr. 1990; 40: 249–258
- Vijayakumari K, Siddhuraju P, Janardhanan K. Chemical composition and nutritional potential of the tribal pulse, Bauhinia malabarica Roxb. Plant Foods Hum. Nutr. 1993; 44: 291–298
- Wheeler E L, Ferrel R E. A method for phytic acid determination in wheat and wheat fractions. Cereal Chem. 1971; 48: 312–320