ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

Quesada C., Bartolome B., Nieto 0., Gomez-Cordoves C., Hernandez T. and Estrella I.
(1996) Phenolic inhibitors ofCl-amylase and trypsin enzymes by extract from peas, lentils
and cocoa. Journal ofFoodProtection 58,1-9.
Quinteros A, Farre R and Lagarda MJ. (2003) Effect of cooking on oxalate content of
pulses using an enzymatic procedure. International Journal of Food Sciences and
Nutrition 54, 373-377.
Raboy V. (2001) Seed for a better future: 'low phytate' grains help to overcome
malnutrition and reduce pollution. Trends in Plant Science 6, 458-462.
Raboy V. and Dickinson D.B. (1993) Phytic acid levels in seeds ofGlycine max and G.
Soja as influenced byphosphorus status. Crop Science 33, 1300-1305.
Rackis H., WolfWJ. and Baker E.C. (1986). Protease inhibitors in plant foods: Content
and inactivation. In: Nutritional and Toxicological Significance ofEnzyme Inhibitors in
Food. (Ed) Friedman M, Plenum Press, New York pp 299-347.
Raffauf RF. (1996) Plant Alkaloids: A guide to their discovery and distribution.
Hawkworth Press, Inc., New York. p 35.
Randolph T. (2008) Natural toxin in foodstuffs. [ouline]. Available from: [Accessed 2 February 2008]
Rawlings ND., Tolle D.P. and Barrett Al. (2004) Evolutionary families of peptidase
inhibitors. BiochemicalJournal 378, 705-716.
Readl.w. andHaas L.W. (1938) Studies on baking quality offlour as affected by certain
enzyme action IT. Further studies concerning potassium bromate and enzyme activity.
Cereal Chemistry 15, 59-68.
108