PULSES: TOXIC FACTORS

Presented by:-
Sarah Izhar
B.tech food tech (4th sem)
Roll no. 25
PULSES-
● Pulses are relatively a cheaper source of protein than
milk, cheese, cashew, almond, meat and fish.
● Pulses have shown various health benefits: protection
against CVD’s, improves iron absorption, promotes
bone health.
● Rich sources of carbohydrates, minerals, folate and
other B-vitamins. Whole pulses are an abundant source
of minerals like selenium, zinc, phosphorus, potassium.
● Pulses are recommended for lower glycemic index.
TOXIC FACTORS-
There are a lot of studies about the nutritional benefits of
pulses. But the seeds have also some components (toxic
factors) such as enzyme inhibitors like trypsin and
chymotrypsin protease inhibitor, phytic acid, oxalic acid,
lectins, saponins.
What are Toxic Factors?
“Components of feed which have toxic effects and
deleterious effects on living cells and tissues are called
toxic factors”.
 TRYPSIN
● Presence of trypsin inhibitor in a food reduces the protein
efficiency and therefore results in the consumers body not
being able to efficiently and fully utilise the protein.
● Pancreas enlargement and growth retardation occur in
animals that consume diet containing trypsin inhibitors.
● Easily inactivated from dals but more drastic heat treatment
is required to inactivate trypsin inhibitor of soyabean and
kidney beans.
CHYMOTRYPSIN
● Chymotrypsin is a digestive enzyme component of the
pancreatic juice acting in duodenum, where it performs
proteolysis.
● chymotrypsin in the pancreas binds with protease inhibitors
in small intestine and are removed through excretion thus
disturbing the digestion of proteins.
PHYTIC ACID
● Phytic acid in foods of plant origin forms a complex with
dietary minerals such as calcium, zinc, magnesium and
makes them biologically unavailable for absorption.
● It is also widely distributed in legume seeds and it
accounts for about 78% of the total phosphorus in
pulses.
● Phytic acid decreases CA absorption.
● It has an inhibitory effect on the absorption of Fe in
humans.
● Phytic acid binds trace elements and macro elements
such as zinc, Ca, magnesium and iron in the GI tract
making dietary minerals unavailable for absorption.
SAPONINS
● They are heterogeneous group of glycoside
derivatives.
● Bitter taste produces foam with solutions and
cause haemolysis in red blood cells.
● Saponins have unfavourable effects such as low
weight in animals and hypocholesterolemia in
humans.
● Can be reduced by sprouting and roasting
LECTINS-
● Hemagglutinins or phytohemagglutinins
● Group of proteins of non-immune origin in nature.
● They are found in nature and share the property of
reversible binding to carbohydrates either in free form or
as a part of complex structure.
● Many members of lectinic protein family agglutinate RBC’s
● lentils, bean and pea contain phytohemagglutinins.
● Some lectins are severely toxic to humans and can’t be
eaten without causing death like those in castor beans and
mushrooms.
● Resistant to heat denaturation than other plant proteins.
● Prolonged cooking can inactivate legume lectins.

Fig: Lateral Castor Beans

haemagglutinin
OTHER EFFECTS-
● Trace elements deficiency
● Unbalanced or malnutrition
● Intense pulse intake in the daily diet over a long
period of time may cause some negative results
for human beings especially for pregnant of
lactating women, children of growth age and
vegetarians.
TREATMENT-
Pulses undergo various processing techniques like
milling, chilling, soaking, germination,
fermentation and cooking.
These techniques not only save time and fuel
but have several nutritional advantages and produce
edible products having higher
nutritional value and lower
toxic compound.