الفهرس 
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Abstract
Rasha Kamal Mohamed: Assessment of the Different Biotechnological Techniques
to Suppress the Adverse Effect of Some Antinutritional Components. Unpublished
M. Sc. Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams
University, 2010.
Soy bean, mung bean, kidney bean and jojoba seeds were investigated for their
content of antinutritional factors (ANFs), including trypsin inhibitors, phytic acid, total
phenolic compounds as well as cyanogenic glucosides in jojoba seeds. The effects of
some physical treatments (e.g. soaking, dehulling and different cooking e.g. boiling,
autoclaving, microwave cooking methods) and biotechnological treatments (e.g.
germination and fermentation with lactic acid bacteria or Rhizopus oligosporus)
individually and in combination on reducing ANFs were studied. Soybean contained the
highest trypsin inhibitor activity (58.13mg/g) and phytic acid (35.01 mg/g) among all
investigated seeds, while mung bean showed the highest value of total phenolic
compounds (396.31mg/100g). Jojoba seeds contained (16.67mg/g) simmondsin. All
treatments applied caused significant decreases in antinutritional factors of the tested
seeds. Soaking of the seeds for different periods could lower the level of ANFs below the
control value. Longer the periods of soaking caused greater losses in ANFs. Boiling
caused greater losses in trypsin inhibitor activity. After 60 min. of boiling TIA was
drastically decreased (4–10% residual activity) in tested seeds while the most effective
treatment caused a complete inactivation of trypsin inhibitor activity for all tested seeds
was after boiling for 90 min. and after autoclaving at 121°C for 10 min. Fermentation
and germination individually and in combination with dehulling and cooking processes
caused significant (p < 0:05) decreases in phytic acid content individual. The highest
reduction in phenolic compounds was achieved in 72, 48 and 120 h. of germination
(66.8, 45.0 and 60.8 %) for soybean, mung bean and kidney bean respectively, the same
pattern was observed in trypsin inhibitor activity for the same samples. Among the four
tested strains L. bulgaricus and L. acidophilus were clearly the most effective strains for
decreasing phytic acid and total phenolic content respectively, during fermentation of
different legume seeds. However, L. casei was able to reduce simmondsin content by
18.42 % after 72 h. fermentation at 37° C. Solid - state fermentation of different seeds