Crack and cook: A simple and quick process for elimination of concanavalin A (Con A) from Canavalia seeds

The most nutritionally important antinutritional factor in the Canavalia seeds is Concanavalin A (Con A) which takes at least 3 h of cooking at 96°C to inactivate. The effect of breaking the seeds into smaller pieces before cooking on the Con A content was investigated. Whole seeds of Canavalia ensi...

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Bibliographic Details
Published in:Animal feed science and technology 1998-08, Vol.74 (2), p.179-184
Main Authors: Udedibie, A.B.I, Carlini, C.R
Format: Article
Language:English
Subjects:
Biological and medical sciences
CANAVALIA
COCCION
CONCANAVALIN A
CONCANAVALINE A
COOKING
Cracking
CUISSON
Feed and pet food industries
Food industries
Fundamental and applied biological sciences. Psychology
GRAINE
Hemagglutination
SEEDS
SEMILLA
SUBSTANCE TOXIQUE
SUSTANCIAS TOXICAS
TOXIC SUBSTANCES
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Summary:The most nutritionally important antinutritional factor in the Canavalia seeds is Concanavalin A (Con A) which takes at least 3 h of cooking at 96°C to inactivate. The effect of breaking the seeds into smaller pieces before cooking on the Con A content was investigated. Whole seeds of Canavalia ensiformis (jackbean) and Canavalia ensiformis seeds that were broken into smaller pieces (3–7 parts per seed) were cooked at 96°C for 30, 60, 90 and 120 min, respectively. Some were cooked for 15, 30 and 45 min, respectively, under pressure using household pressure cooker. Con A content of the products was determined by the hemagglutination of rabbit fresh erythrocytes by the extracted protein samples serially diluted in PBS buffer in 96-microwell plates. Hemagglutinating activity was expressed as minimal concentration of protein inducing hemagglutination of cells. Hemagglutinating activity of the cracked beans was completely eliminated within 1 h of ordinary cooking and 15 min of pressure cooking. The cooked materials took 5–6 h of sunshine to dry to 90% dry matter. The hemagglutinating activity of the whole seeds was eliminated in 45 min of pressure cooking but not in 2 h of ordinary cooking. They took 3 days of same sunshine to dry. The crack and cook process (CAC), the name being proposed for the method, is commercially applicable in view of its relative ease of execution.
ISSN:0377-8401
1873-2216
DOI:10.1016/S0377-8401(98)00160-6