In Vivo and In Vitro Assessment of Antinutritional Factors in Peanut and Soy


  • Presented in part at the 43rd Annual Meeting of the Institute of Food Technologists, New Orleans, LA, June, 1983.

  • Paper No. 5726 of the Journal Series of the Florida Agricultural Experiment Station.


Raw and heat processed peanut flours were found to contain higher in vitro trypsin inhibitor activity and lectin content than similarly processed soy flour. When fed to weanling rats at a level of 10% protein, the response pattern in food consumption, growth, liver function, and serum chemistries was not consistent among or between the groups. It is concluded that the levels of antinutritional factors in legumes do not correlate with their overall biological impact in feeding studies with the rat.