Crack and cook: A simple and quick process for elimination of concanavalin A (Con A) from Canavalia seeds |
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| Institution: | 1. Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil;2. Food Biotechnology Laboratory, Vila Velha University, 21 Comissário José Dantas de Melo Avenue, Boa Vista Campus, Vila Velha, Espírito Santo, Brazil;3. Embrapa Agroindústria Tropical, 2270, Dr. Sara Mesquita Street, Fortaleza, Ceará, Brazil;4. Embrapa Rice and Beans, Highway GO-462, Km 12. Countryside. Santo Antônio de Goiás, Goiás, Brazil;1. Programa de Pós-Graduação em Geologia (PPGL), Instituto de Geociências, Universidade Federal do Rio de Janeiro, Brazil;2. Departamento de Geologia, Instituto de Geociências, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil;3. Centro de Tecnologia Mineral (CETEM), Rio de Janeiro, Brazil;4. IAMGOLD, Brazil;5. Centro Regional para o Desenvolvimento Tecnológico (CRTI), Goiânia, Brazil;1. Department of Chemical and Environmental Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia;2. Department of Chemical and Process Engineering, University of Strathclyde, 75 Montrose Street, Glasgow G1 1XJ, United Kingdom;1. Pharmacy Department, University of Ilorin Teaching Hospital, Ilorin, Nigeria;2. Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin, Nigeria;1. Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe;2. Food Quality and Design, Wageningen, the Netherlands;3. Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe |
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| Abstract: | 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. |
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