DETOXIFICATION OF ANTINUTRITIONAL FACTOR IN GUAR GERM MEAL SUCH AS HAEMAGGLUTININ BY VARIOUS TREATMENTS

摘要

The guar germ meal was detoxified to remove antinutritional factor such as haemagglutinin by different treatments soaking in distil water, soaking treatment in chemicals, boiling treatment and roasting respectively. The data revealed that soaking for 48 hrs in distil water, roasting for 15 minutes at 140° C reduced complete haem agglutinin. Soaking for 20 hrs in distilled water, soaking followed by cooking and sodium bicarbonate soaking followed by cooking drastically reduced haernagglutinin.