Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-27T18:53:05.096Z Has data issue: false hasContentIssue false

Haemagglutinin extracts from raw, sprouting and differently processed limabeans

Published online by Cambridge University Press:  27 March 2009

A. D. Ologhobo
Affiliation:
Division of Nutritional Biochemistry, Department of Animal Science, University of Ibadan, Nigeria
B. L. Fetuga
Affiliation:
Division of Nutritional Biochemistry, Department of Animal Science, University of Ibadan, Nigeria

Extract

The nutritional importance of a foodstuff in a diet depends on the composition of the raw foodstuff, the amount that is usually consumed and the extent to which nutrients are destroyed or lost during preparation of the diet.

Most Nigerian foods have to be prepared and cooked before they can be eaten. A lot of food preparation in Nigeria involves soaking, steeping, boiling, frying and roasting; at each stage of the preparation, some of the nutrients may be discarded or destroyed, while in some cases toxic substances may be discarded (Oke, 1968)

Type
Short Notes
Copyright
Copyright © Cambridge University Press 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

de Muelenaere, H. J. H. (1965). Toxicity and hemagglutinating activity of legumes. Nature 206, 827828.CrossRefGoogle ScholarPubMed
Honavar, P. M., Shih, C. V. & Liener, I. E. (1962). The inhibition of the growth of rats by purified hemagglutinin fractions isolated from Phaseolus vulgaris. Journal of Nutrition 77, 109116.CrossRefGoogle ScholarPubMed
Huprikar, S. V. & Sohonie, K. (1965). Hemagglutinin from white pea (Pisum sp.). Enzymologia 28, 333338.Google ScholarPubMed
Jaffe, W. G. (1969). In Toxic Constituents of Plant Foodstuffs (ed. Liener, I. E.), p. 69. New York: Academic Press.CrossRefGoogle Scholar
Jaffe, W. G. (1972). Toxic factors in beans. The practical importance. Proceedings of a meeting in Ribiero preto (ed. Jaffe, W. G.).Google Scholar
Kabat, E. A. & Mayer, M. M. (1961). Qualitative and semi-qualitative methods of measuring agglutinins. In Experimental Immunochemistry, 2nd edition. Springfield, Illinois: Thomas.Google Scholar
Kakade, M. L.Evans, R. J. (1965). Growth inhibition of rats fed navy beans (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry 13, 450458.CrossRefGoogle Scholar
Liener, I. E. & Hill, E. G. (1953). The effect of heat treatment on the nutritive value and hemagglutinating activity of the soybean oil meal. Journal of Nutrition 49, 609619.CrossRefGoogle ScholarPubMed
Manage, L., Joshi, A. & Sohonie, K. (1972). Toxicity to rats and mice of purified hemagglutinin from four Indian legumes. Proceedings of the Society for Experimental Biological Medicine 140, 332336.Google Scholar
Oke, O. L. (1968). Cassava as food in Nigeria. World Review of Nutrition and Dietetics 9, 227231.CrossRefGoogle ScholarPubMed
Ologhobo, A. D. (1980). Biochemical and nutritional studies of cowpea and limabean with particular reference to some inherent antinutritional components. Ph.D. thesis, University of Ibadan, Nigeria.Google Scholar
Ologhobo, A. D. & Fetuga, B. L. (1982). Polyphenols, phytic acid and other phosphorus compounds of limabean (Phaseolus lun). Nutrition Reports International 26 (4), 605611.Google Scholar
Summer, J. B. & Howell, S. F. (1930). The identification of the hemagglutinin of the jackbean with concanavalin A. Journal of Bacteriology 32, 227234.CrossRefGoogle Scholar