Central Potato Research Station, Jalandhar-144 003, Punjab.
The effect of three heat treatments viz. boiling, pressure cooking and micro wave cooking on the antitryptic activity in the tubers of seven Indian and three exotic cultivars was investigated. The thermolability of the trypsin inhibitor depended on the mode of application of heat. Microwave cooking was the most effective heat treatment in destroying the antitryptic activity. There appears to be a positive correlation between antitryptic activity and soluble protein content of tubers. Micro wave cooking reduced the soluble protein content significantly, while it enhanced the dry matter content of tubers.
