ABSTRACTAntinutritional factors trypsin inhibitor (TI) and haemagglutinin were determined in cultivars of guar meals B‐19–155, AC‐III, FS‐277, HG‐75 and a commercial cultivar. Detoxification of the high yielding variety HG‐75 by extraction with aqueous alcohols or by heat treatment destroyed the haemagglutinin (H) to various degrees. Aqueous alcohol extracted meal was compared with aqueous alcohol treated meal for PER and toxicity to rats. The possibility of denaturation of the guar haemagglutinin rather than extraction of any other toxic factor was indicated. Thus, guar haemagglutinin was partially or wholly responsible for toxicity o
展开▼
