These include trypsin inhibitors and haemagglutinins. Trypsin inhibitor, as the name indicates, interferes with digestion of proteins by inhibiting the action of the enzyme trypsin. Haemagglutinins combine with haeme and thus destroy haemoglobin.
The seeds of pulses include both edible and inedible types. Even amongst the edible legumes toxic principles occur and their elimination is important in order to exploit them for edible purposes. Two thermoliable factors are implicated in toxic effects. Inhibitors of the enzymes trypsin, chymotrypsin and amylase haemagglutinins, which impede the absorption of the products of digestion in the gut. In addition, legumes also contain a goitrogen, a toxic saponin, cyanogenic glycosides and alkaloids.
Elimination of Toxic Factors : It has already been indicated that soaking, heating and fermentation can reduce or eliminate most of the toxic factors of the pulses. Correct application of heat in cooking pulses can eliminate most toxic factors without impairment of nutritional value. Cooking also contributes towards pulse digestibility. Heat causes the denaturation of the proteins responsible for trypsin inhibition, haemagglutination and the enzyme responsible for the hydrolysis of cyanogenic glycosides. The mode of application of heat is important. Autoclaving and soaking followed by heating are effective. Another way of eliminating toxic factors is by fermentation, which yields products more digestible and of higher nutritive value than the raw pulses.
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Some toxic substances are naturally present in some pulses. These include trypsin inhibitors and haemagglutinins. Trypsin inhibitor, as the name indicates, interferes with digestion of proteins by inhibiting the action of the enzyme trypsin. ... Kesari dhal also contains a toxic substance.