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238
Carob
Pod (fresh)
Trypsin inhibitor
Protease inhibitors decrease the performance of these enzymes, having as a result lower protein digestibility.
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The anti-nutritional composition of the carob products was analyzed in terms of trypsin inhibitory factor, which measure protease inhibitors. Noted that, the trypsin inhibitory factor was lower in the pulp. The in vitro protein digestibility was also higher in the pulp. The seeds display the highest amount of the sum of anti-nutritional factors (proteins inhibitor and phytic acid).
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