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首页> 外文期刊>International Chickpea and Pigeonpea Newsletter >Crop Quality/Utilization Effect of Germination on Tannin Concentration in Chickpea
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Crop Quality/Utilization Effect of Germination on Tannin Concentration in Chickpea

机译：萌发对鹰嘴豆单宁含量的作物品质/利用效应

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摘要

Besides being an important source of protein, chickpea is also reported to be a good source of minerals (Meiners et al. 1976, Jambunathan and Singh 1981). Legumes also contain antmutritional factors which affect digestibility adversely. Tannins, phenolic polymers located in the testa, are produced in many plants as secondary metabolites, and are considered the major antinutritional factors. The antinutritional activity of tannins is caused by complexation with digestible proteins in general, and withdigestive enzymes such as trypsin and chymotrypsin which interfere with iron absorption (Reddy et al. 1985). Tannin-free or low-tannin chickpea can easily be obtained by selection. Tannins are higher in chickpea cultivars with a dark seed-coat color (Singh 1987), Chickpea is consumed after processing, including such traditional processes as soaking and sprouting. This study reports the distribution and changes in tannin content during germination of different varieties of chickpea grown in Gulbarga, Karnataka.
机译：除了鹰嘴豆是重要的蛋白质来源外，据报道它也是矿物质的良好来源（Meiners等人，1976; Jambunathan和Singh，1981）。豆类还含有对消化率产生不利影响的营养因子。单宁，位于睾丸中的酚类聚合物，在许多植物中作为次生代谢产物产生，被认为是主要的抗营养因子。单宁的抗营养活性通常是由与可消化蛋白质的复合以及与消化酶（如胰蛋白酶和胰凝乳蛋白酶）的相互作用所引起的，这些酶会干扰铁的吸收（Reddy等人，1985年）。通过选择可以轻松获得不含单宁或低单宁的鹰嘴豆。在带有深色种皮颜色的鹰嘴豆品种中，单宁含量较高（Singh 1987），鹰嘴豆在加工后食用，包括传统的浸泡和发芽工艺。这项研究报告了卡纳塔克邦古尔巴加（Gulbarga）种植的鹰嘴豆不同品种发芽过程中单宁含量的分布和变化。

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