Abstract
Abstract A method was developed to determine amounts of lectin in peanut and soybean seeds. Both types of seeds contained active lectins in amounts ranging from 144.7 to 112.2 μg/g defatted meal for peanut and soybean seed, respectively. Lectins were inactivated by heat; moist heat was more effective than dry heat. Roasted peanuts seeds (177 C for 30 min) and boiled peanuts (5% saline solution for 1 hr) were devoid of active lectin.
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