Effect of cooking methods on protease inhibitors in Psophocarpus tetragonolobus (L.) DC seeds

Winged bean (Psophocarpus tetragonolobus L.) is non-conventional rich source of protein. It is a novel crop producing protein rich seeds. However, some negative attributes are present in it, which are commonly known as anti-nutritional factors, which are in the form of trypsin and chymotrypsin inhibitors. These protease inhibitors reduces digestibility of proteins. Trypsin inhibitors strongly inhibit Trypsin activity and thus reduce digestion and absorption of dietary proteins. During present study raw and treated seeds of winged bean, with different cooking methods were tested for trypsin and chymotrypsin inhibitors.