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Antinutritional Factors of Jering Beans (Archidendron Jiringa) As Affected By
Some Different Treatments
Izyan Zulaikha Binti Zali
Supervisor: Dr Azizah binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Jering (Archidendron jiringa) which is often eaten as salad or dish in Malaysian society
contains chemical compounds that can react as antinutrients. The aim of this study is to
determine the content of antinutritional factors in jering bean as treated with different
treatments. These includes tannin, phytic acid, and saponin. Four different treatments
applied include boiling, germination, and fermentation. Different boiling time, the
presence of light during germination, and different fermentation period will be treated to
the jering beans to study for their content of antinutritional factors. Treatments applied
on the jering beans are expected to cause decreases in tannin, phytic acid, and saponin
as compared to the raw seed. The treatments carried out will reduce any potential risks
associated with consumption and improve digestive performance as certain antinutrients
that block the absorption of nutrients are reduced.
1246 | UMT UNDERGRADUATE RESEARCH DAY