Effect of pressure cooking treatments on anti- nutritional factors in four whole grains and legumes

To study the effect of pressure cooking treatments on anti- nutritional factor retention in four whole grains and legumes.The contents of phytic acid,tannins,saponins and trypsin inhibitor in black rice,azuki bean,yellow soybean and black soybean were measured after pressure cooking procedures,with normal pressure cooked samples as control. Results: The retention of phytin,tannins and saponin were 50.16% ~ 67.33% 、61.44% ~ 73.94%and 36.29% ⁵3.28%,respectively.The 172 k Pa 20 min treatment resulted in the lowest retention of all anti- nutritional factors.The above results suggested that the retention of anti- nutritional factors decreased steadily with the increase of pressure or pressure- keeping time. It was possible to satisfy different needs with respect of anti-nutritional factor retention by modifying the pressure- keeping time at 172 k Pa.