Antinutritional factors in weaning foods prepared from germinated cereals and legumes

Abstract

The effects of germination, flour and gruel preparation on the amount of antinutritional factors in rice, corn, mungbean and cowpea, as well as in flour weaning foods from 70% 72 h germinated cereal and 30% 48 h germinated legume were studied. Phytates, tannins, trypsin inhibitors, phytohemagglutinins and cyanogenic were determined, in vitro protein digestibility was performed, and an infant tolerance test of weaning foods was conducted. Germination, drying, dehusking, roasting, and cooking reduced antinutritional factors in the materials