In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.)

Savitri, A. and Chandrashekar, A. and Desikachar, H. S. R. (1987) In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.). Starch/Staerke, 39 (8). pp. 266-270.

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Abstract

In vitro digestibility of native and germinated pigeon pea starches in raw and cooked forms was investigated. Rate of digestibility (glucoamylase) was different for the 2 raw starches. There was preferential utilization of low mol. wt. amyloses in the germinated samples during in vitro enzymic digestion of the raw granule. Reducing sugar release from cooked starches was about one and a half times greater than that from raw starches. On acid hydrolyses, germinated samples produced lower mol. wt. fragments than did native starch, though rate of reducing sugar release was not different. It is concluded that size of the amylopectin molecule is smaller in germinated starch. Easy availability of low mol. wt. amyloses may also influence the greater susceptibility of germinated starches to amylolysis even after cooking.

Item Type:	Article
Uncontrolled Keywords:	STARCHES-SPECIFIC; pigeon pea starch, digestibility of; LEGUMES-; DIGESTIBILITY-
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 22 Legumes-Pulses
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2008 04:38
Last Modified:	03 Sep 2018 11:10
URI:	http://ir.cftri.res.in/id/eprint/2330

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