Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing.

@article{Kiran2003InactivationOT,
  title={Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing.},
  author={K Sasi Kiran and G Padmaja},
  journal={Plant foods for human nutrition},
  year={2003},
  volume={58 2},
  pages={153-63}
}
In order to understand the extent of elimination of trypsin inhibitors during processing of sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) tubers, a detailed study was conducted using tubers processed by oven drying, cooking, and microwave baking. Between 80 and 90% trypsin inhibitor (TI) activity was retained in sweet potato chips up to 2h at 70 degrees C. Among the four cultivars of sweet potatoes, RS-III-2 trypsin inhibitors were more heat labile. Heating at 100 degrees C led… CONTINUE READING