Petai Nutritional Facts

Negative effects of ParkiaSpeciosa.
• Bad breath and smelly stomach gases A major effect of eating parkiaspeciosa is it gives bad breath and smelly stomach gases. It contains certain amino acids that give a strong smell to one’s urine that can be noticed up to two days after consumption.
• High content of amino acids Although there are many parkia speciosa benefits to the human body, but by eating parkia speciosa too much every day also gives effect which is not good for the body because of the high content of amino acids can damage the kidneys.

THE ISSUE : PHYTATES AND TRYPSIN INHIBITORS IN PETAI What is phytates? Also known as phytic acid and acts as the main storage form of phosphorous in plants. It also named as inositol hexakisphosphate It reduces the absorption of important vitamins and minerals such as niacin, calcium, iron, magnesium and zinc. What is trypsin inhibitors? Trypsin inhibitors are chemicals that reduce the availability of trypsin which is an enzyme essential to humans as well to animals. The issue There are many opinions and thoughts upon the effects of phytic acid towards human body.

Phytic acid can cause negative impact in forming some bonds with the basic vitamin niacin that can cause a condition known as pellagra. It also involve in th process of bond creation between the acid and the vital minerals that make it insoluble and therefore useless. As our main issue is upon petai or the scientific name Parkia Speciosa contains phytates and trypsin, the phytic acid elements in petai can inhibits and interfere the protein digestion as well as zinc and calcium absorption. Other common foods also have been identified in containing phytic acid such as: Most whole grain cereal foods (wheat, rye, rice, oats)
• Nuts and seeds (pumpkin, sunflower)
• Soybeans and other types of beans
• Potatoes
• Artichokes
• Blackberries
• Broccoli
• Carrots
• Figs
• Strawberries Soaking and other cooking processes of the “smelly beans” may slightly reduce the effects. This might be one of the biggest and significant reasons why the traditional societies and also our ancestors practice certain process on foods such as fermenting soybeans into tempeh and the glutinous rice to produce tapai.

By conducting certain cooking methods and processes, the level of phytic level can be reduced in massive amount. Below are some of the cooking methods that might facilitates in reducing the phytic acid level:
• Baking
• Soaking
• Fermentation
• Cooking Many scientists and researchers clamied that people should avoid eating too much petai especially the raw beans as phytic acid in food reduces the body’s ability to absorb the minerals the food has to offer. Somehow, phytates or phytic acid have been viewed and labelled as “anti-nutrients”.

This scenario might concern people nowadays as some of them depending on grains and legumes as a source of diet especially for the strict vegans. People usually consumed petai by eating the raw beans. As the phytic acid level only can be reduced through conducting and implementing cooking processes, the practice of eating petai in raw condition might be a sceptical and subjective question as it is a common practice in Malaysia especially among the Malays. For Malays petai is considered as ulam which can be as similar to the western people who consume ceasar salad as their complementary side dishes.

In preparation of cooking petai, some dishes such as Sambal Udang Petai do involve in elaborate cooking process which certainly reduce the phytic acid level. But the main issue right now is that other food containing phytic acid such as soybeans do involve in cooking process unlike petai which basically eaten in raw condition. So, it trigger a question whether people should be expose and aware to the sense of concern when eating petai. [pic] [pic][pic]Parkia Speciosa also known as ‘EVIL-SMELLING BEAN’ Filipino : u’pang Javanese : pete

Malay : chou dou, cong dou, nyiring, patag, patai, petah, petai Thai : sataw, sator, sator dan, sator kow, to dan, to khao The [pic][pic]secrete a nectar that attracts BATS and other POLLINATORS. Exported in jars or cans, pickled in brine or frozen[pic] The YOUNG LEAVES and fresh parts of the flower stalks can also be eaten RAW!! [pic]The WoOD is used in the manufacture of PaPER Creative products ranging from tea to milkshake[pic] ———————– IN ———————– HTF 523 FOOD SCIENCE[pic]