Reducing Antinutritional Hydrogen Cyanide, Phytic Acid, and Trypsin Inhibitor in Rambling Vetch, Culban (Vicia peregrina)

Abstract

Abstract This paper aims to improve the nutritional value of culban (Vicia peregrina) by reducing the three antinutritional phytic acid, hydrogen cyanide, and trypsin inhibitor by the various process as soaking, cooking, roasting, and germination for improving its nutritional value and which process is much effective for this purpose. Result revealed that the overall effects of treatment in cyanogen reduction by mg/kg at significance (P< 0.05) comes in this rank, germination for 5 and 7 days (94-100%) > roasting for 15 and 30 minutes, cooking for 40 minutes (60%) > cooking for 20 minutes (40%) > soaking for 12 hours (24%)> soaking for 8 hours (8%). The overall effect of different process in the reduction of phytic acid mg/g at significance (P< 0.05) comes in this rank, Roasting 15 minute (92%)> Roasting 30 minute (75%) Germination 7 days >(54%)> Germination 5 days (53%)> Cooking 20 minute (39%)> Cooking 40 minute (36%)> Soaking 12 hour (17%)> Soaking 8 hour (8.5%). And the rank of all treatments in reducing trypsin inhibitor TUI/mg at significance (P< 0.05) comes in this order, Cooking 40 minute (65%)> Germination 7 days(49%)> Germination 5 days(47%)> Roasting 30 minute (42%) >Soaking 12 hours (33%)> Soaking 8 hours (30%)> Cooking for 20 minutes (28%)> Roasting for 15 minutes (27%).