Yemeklik baklagiller ve antibesinsel faktörler

Baklagiller kalori sağlamalarının yanında önemli B-kompleksi vitaminler, mineral madde, lif ve insan beslenmesi için potansiyel değeri olan bitkisel proteinin kaynağıdırlar. Baklagiller protein oranının yüksek olmasının yanı sıra protein sindirilebilirliğinin de yüksek olması ve esansiyel aminoasitlerce zenginliği ile üstün beslenme değerine sahiptirler. Baklagillerden yararlanma imkânı antibesinsel faktörlerden dolayı sınırlıdır. Antibesinsel faktörler arasında fitatlar, polifenoller, enzim inhibitörleri (tripsin, kimotripsin, αamilaz) ve hemaglutininler gelmektedir. Baklagillerin besin değerinin ve sindirilebilirliğinin artırılması gibi amaçlarla baklagillerin yararlılığını artırma girişimlerinde, ıslatma, kaynatma, otoklavlama, ışınlama, pişirme, kabuk soyma, çimlendirme, fermantasyon gibi çok geniş bir işleme tekniği kullanılmaktadır. Antibesinsel faktörlerin azaltılması ya da uzaklaştırılması üzerinde etkili proseslerin başında ıslatma, çimlendirme, fermantasyon ve otoklavlama gelmektedir. Ayrıca kontrollü ısıl işlem, baklagillerde bulunan karbon-hidratların kısmen jelatinize olmasını ve sindirilebilirliğinin artmasını sağlamakta, antibesinsel faktörleri inaktif hale getirmekte ve baklagillerin içerdiği esansiyel amino asitlerden faydalanma oranının artmasına sebep olmaktadır.

Anahtar Kelimeler:

otoklavlama, kabuk soyma, pişirme, sindirilebilirlik, baklagiller, sıvıya daldırma, tripsin inhibitör, işleme, antibesinsel faktörler, yenilebilir türler, fermentasyon, besin değeri

Edible legumes and antinutritional factors

Legumes are important sources of B-komplex vitamins, minerals, fiber and plant protein sources having a potential values for human nutrition, as well as providing calories to human diet. Legumes are superior nutrition capacity because they contain high protein content in addition to their high digestibility value and rich aminoacid composition. The utilization of legume is limited due to the presence of certain antinutritional factors. Among these are phytates, polyphenols, enzyme inhibitors (trypsin, chymotrypsin, and αamylase) and hemagglutinins. Attempts to increase the utilization of legumes have employed a wide range of processing tecniques such as soaking, boiling, autoclaving, radiation, cooking, dehulling, germination and fermentation. Soaking, germinating fermantation and autoclaving are the leading processes which are effective on decreasing or removing of the antinuritional factors. Furthermore, controlled heat process provides partial gelatinization of carbohydrates, increases their digestibility as well as inactivating antinutritional factors of legumes and inceasing their essential aminoacid utilization degrees.

Keywords:

autoclaving, barking, cooking, digestibility, legumes, soaking, trypsin inhibitors, processing, antinutritional factors, edible species, fermentation, nutritive value,

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