Effect of cooking and processing on protein quality of Bengal gram, green gram and horse gram.

Vijaya, Khader. and Venkat Rao, S. (1986) Effect of cooking and processing on protein quality of Bengal gram, green gram and horse gram. Indian Journal of Nutrition and Dietetics, 23 (3). 57-65, 13 ref..

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Abstract

Effects of steaming (5-40 min), autoclaving (5-60 min at 10 lb pressure), puffing (10 s and/or 10 min on hot sand), roasting and dehusking of (i) Bengal gram (Cicer arietinum), (ii) green gram (Phaseolus aureus) and (iii) horse gram (Dolichos biflorus) on their PER and digestibility coeff. values were investigated. PER of (i) and (ii) were not affected by steam cooking, whereas autoclaving for 10 min slightly increased PER of (i), but did not affect PER of (ii). For nutritional quality, cooking of (iii) at 10-15 lb pressure for 20-30 min was found optimum. A significant improvement in PER was observed with dehusked (i) and (iii) and not with (ii). Puffed (i) showed a similar protein quality to that of cooked dhal. Roasting significantly enhanced the PER score of whole (iii) but not of (ii). The apparent digestibility of all the legumes improved on dehusking and puffing.

Item Type:	Article
Uncontrolled Keywords:	COOKING-; legumes, cooking-processing & PER of; NUTRITIONAL-VALUES; LEGUMES-; Bengal gram, cooking-processing & PER of; green gram, cooking-processing & PER of; horse gram, cooking-processing & PER of
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 04:52
Last Modified:	23 Aug 2021 04:52
URI:	http://ir.cftri.res.in/id/eprint/6472

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