Minimizing the saponin content of alfalfa sprouts and leaf protein concentrates.


Biologically active saponins were found to be concentrated in the white and green alfalfa leaf protein fractions at levels higher than in the original alfalfa. Coagulation and washing of the leaf protein at pH 8.5 resulted in a fourfold decrease in saponin compared to the protein coagulated at pH 6.0 and washed at pH 4.5. The press cakes from high and low… (More)


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