This article was downloaded by: [Ami Patel] On: 23 January 2013, At: 02:05 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK CyTA - Journal of Food Publication details, including instructions for authors and subscription information: http:/ / www.tandfonline.com/ loi/ tcyt20 Effect of traditional processing methods on the antioxidant, α-amylase and α-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds V. Vadivel a , Ami Patel b & H.K. Biesalski a a Institute for Biological Chemistry and Nutrition, University of Hohenheim, D-70593, Stuttgart, Germany b Department of Biotechnology, Lund University, Sweden Version of record first published: 13 Feb 2012. To cite this article: V. Vadivel , Ami Patel & H.K. Biesalski (2012): Effect of traditional processing methods on the antioxidant, α-amylase and α-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds, CyTA - Journal of Food, 10:2, 128-136 To link to this article: ht t p:/ / dx.doi.org/ 10.1080/ 19476337.2011.601427 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.tandfonline.com/page/terms-and-conditions This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae, and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand, or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.