Assessment of the Anti-Nutritional and Digestible Characteristics of Masyaura - A Traditional Fermented Food of Nepal

摘要

Masyaura, a legume based traditional fermented food of Nepal prepared from black-gram dhal and colocosia tuber. Masyaura prepared by traditional method was assessed for the antinutritional constituents such as, phytate, oxalate, trypsin inhibitor and amylase inhibitor. The in vitro digestibility of protien and carbohydrate were also evaluated. The study revealed that oxalate and phytate contents were reduced from 146 to 103 and 2.83 to 2.35 respectively. While trypsin inhibitor and amylase inhibitor activity did not show significant change during the preparation. However, frying of Masyaura resulted in total inactivation of enzymes. In vitro protein and starch digestibility was increased from 70.1 to 89.9 and 70.7 to 76.1 percent respectively. Gel filtration study of total proteins indicated that the proportions of high molecular weight proteins decreased with an increase in the proportions of lower molecular weight proteins which resulted in the improvement of digestibility of proteins.