Physical Treatment Reduces Trypsin Inhibitor Activity and Modifies Chemical Composition of Marama Bean (Tylosema esculentum)
Round 1
Reviewer 1 Report
In materials and method;
- need harvesting year for soybean seed.
- treatment is too complicated (adjust treatment with not difference statistically).
In discussion;
- compare TA of soybean obtained in this work to previous results.
Author Response
Please see the attachment.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
Reviewer’s recommendation
The manuscript was well written and discussed about the innovative study of using thermal treatment for inactivation of trypsin inhibitor in marama bean. I recommend this manuscript for publication on Molecules journal after the authors address all comments below
1. Did oven drying at 45-50°C (lines 102-104) completely remove water ? If not sure, authors should provide sample moisture content after oven drying.
2. The samples stated from line 107-116 should be described in a table that will help readers to follow easily.
3. How did the authors quantify amino acids in lines 141-143 without using amino acid standards ?
4. The greatest reduction of TIA was observed by heating MB and SB samples at the temperature of 121°C and 17 psi for 30 minutes. The authors should discuss further about the practical application of this treatment to prepare MB for animal feed.
Comments for author File: Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
