Effect of cooking and germination on Haemagglutination activity in three legumes

The haemagglutinating (Lectin) activity of raw, processed and germinated lima beans (Phaseolus hmatus), African yam beans (Sphenostylis sternocarpa) and Jackbean (Canavalia ensiformis) were measured by estimating the ability of different concentrations of the legume extract to agglutinate red blood cells using native rat and rabbit erythrocytes and trypsin treated rat erythrocytes. African yam bean was found to have significantly higher (P < 0.05) haemagglutinating activity of 55.56HUg/kg compared to other bean samples. Heat treatment (cooking) reduced the haemagglutinating activity in African yam bean.