TRYPSIN INHIBITOR ACTIVITY IN FABA BEANS (VICIA FABA VAR. MINOR), CHANGES DURING GERMINATION AND DISTRIBUTION

Abstract

Faba beans (Vicia faba var. minor L.) contained about the same level of trypsin inhibitor activity (TIA) as lentils and peas, ⅓ to [Formula: see text] that of vetch, chick pea and bean and about [Formula: see text] to [Formula: see text] that of flatpea and soybean. The TIA of faba bean increased two-fold during germination on the 3rd to 4th days after which it declined. The TIA was present mostly in the cotyledon fraction of faba bean.