Changes in the carbohydrate constituents of chickpea and greengram during germination.

Jaya, T. V. and Venkataraman, L. V. (1981) Changes in the carbohydrate constituents of chickpea and greengram during germination. Food Chemistry, 7 (2). 95-104, 26 ref..

PDF Food_Chemistry,_Volume_7,_Issue_4,_December_1981,_Pages_267-271.pdf Restricted to Registered users only Download (466kB)

Abstract

A decrease in the concn. of total carbohydrates was observed during 96 h germination of chickpea and greengram. The starch and oligosaccharide levels decreased and reducing sugars increased. Starch was the major carbohydrate and about 50% of it was hydrolysed after 96 h germination. Starches from germinated chickpea and greengram had better swelling power and solubility, but their intrinsic viscosity was lower. Changes occurred in the concn. of hemicelluloses during germination but their composition did not alter. The changes appear to have a favourable effect on the nutritional value of chickpea and greengram.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; chick-peas, carbohydrates changes during germination of; green gram, carbohydrates changes during germination of; CARBOHYDRATES-; LEGUMES-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jun 2011 09:29
Last Modified:	28 Dec 2011 09:43
URI:	http://ir.cftri.res.in/id/eprint/3343

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