Effects of phytase and tannase on in vivo nutruitive utilisation of faba bean (Vicia faba L.) flour

Jing L., . and Miao Z., . and Chuanxiu X., . and Yuwei L., . and Weihua X., . Effects of phytase and tannase on in vivo nutruitive utilisation of faba bean (Vicia faba L.) flour. pp. 1550-1556. ISSN 22317546

Faba bean is a legume used as a food source by humans and animals. However it presents antinutritional factors such as tannins and phytic acid compounds that form complexes with proteins and minerals respectively decreasing faba beans digestive value. Faba bean was treated with tannase and phytase the effect of this treatment was measured in a study with rats a group received a diet with raw faba bean and the other one a diet with treated faba bean. The enzymatic treatment was effective in reducing tannins and promoting the increase of inorganic phosphorus. The biological assay showed that the enzymatically treated faba bean was better than raw faba bean in the apparent digestibility of phosphorus in the level of glucose cholesterol and triacylglycerol. The enzymatic treatment of faba bean could improve the nutritional value of this legume while also decreasing environmental pollution

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(34).pdf

Abstract

Faba bean is a legume used as a food source by humans and animals. However it presents antinutritional factors such as tannins and phytic acid compounds that form complexes with proteins and minerals respectively decreasing faba beans digestive value. Faba bean was treated with tannase and phytase the effect of this treatment was measured in a study with rats a group received a diet with raw faba bean and the other one a diet with treated faba bean. The enzymatic treatment was effective in reducing tannins and promoting the increase of inorganic phosphorus. The biological assay showed that the enzymatically treated faba bean was better than raw faba bean in the apparent digestibility of phosphorus in the level of glucose cholesterol and triacylglycerol. The enzymatic treatment of faba bean could improve the nutritional value of this legume while also decreasing environmental pollution

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Item Type:	Article
AGROVOC Term:	Vicia faba
AGROVOC Term:	Faba beans
AGROVOC Term:	Phytase
AGROVOC Term:	In vivo experimentation
AGROVOC Term:	Flours
AGROVOC Term:	Legumes
AGROVOC Term:	Antinutritional factors
AGROVOC Term:	Tannins
AGROVOC Term:	Phytic acid
AGROVOC Term:	Enzymatic activity
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22151

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