Question:
Nutritional value of legume vegetables is reduced due to the presence of which of the following inhibitors?
Nutritional value of legume vegetables is reduced due to the presence of which of the following inhibitors?
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Anti-nutritional factors in legumes:
- Trypsin inhibitors.
- Phytic acid.
- Tannins.
- Soaking and cooking reduce these inhibitors.
- Trypsin inhibitors.
- Phytic acid.
- Tannins.
- Soaking and cooking reduce these inhibitors.
Updated On: Sep 1, 2026
- Trypsin
- Cystine
- Tyrosine
- Tryptophan
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Question:
This question tests knowledge of anti-nutritional factors in legumes.
Step 2: Detailed Explanation:
Trypsin inhibitor is an anti-nutritional factor present in legumes.
It reduces the nutritional value by inhibiting the digestive enzyme trypsin.
Cystine (B): An amino acid (not an inhibitor).
Tyrosine (C): An amino acid (not an inhibitor).
Tryptophan (D): An amino acid (not an inhibitor).
Thus, trypsin is the inhibitor.
Step 3: Final Answer:
Thus, the nutritional value of legumes is reduced by trypsin inhibitor, which corresponds to option (A).
[0.5cm]
This question tests knowledge of anti-nutritional factors in legumes.
Step 2: Detailed Explanation:
Trypsin inhibitor is an anti-nutritional factor present in legumes.
It reduces the nutritional value by inhibiting the digestive enzyme trypsin.
Cystine (B): An amino acid (not an inhibitor).
Tyrosine (C): An amino acid (not an inhibitor).
Tryptophan (D): An amino acid (not an inhibitor).
Thus, trypsin is the inhibitor.
Step 3: Final Answer:
Thus, the nutritional value of legumes is reduced by trypsin inhibitor, which corresponds to option (A).
[0.5cm]
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