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Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes.
ElFaki, H. A. and Venkataraman, L. V. and Desikachar, H. S. R. (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). 127-133, 16 ref..
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Abstract
Studies were conducted on chickpeas (Cicer arietinum), horse gram (Dolichos biflorus) and cowpea (Vigna sinensis), processed by 6 methods: boiling, pressure cooking, puffing, frying, germinating, and germinating + cooking. Data are given for in-vitro protein and carbohydrate digestibilities. For chickpeas, no treatment significantly increased protein digestibility; frying reduced protein digestibility. For horse gram and cowpea most treatments improved protein digestibility; only frying reduced protein digestibility. Digestibility was highest for the germination/cooking treatment. Carbohydrate digestibility was poorer for cowpea than for the other 2 legumes. Pressure cooking and germination/cooking gave the highest carbohydrate digestibility; germination alone reduced carbohydrate digestibility.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PROTEINS-VEGETABLE; legumes, processing & proteins digestibility in; DIGESTIBILITY-; LEGUMES-; chick-peas, processing & digestibility of; horse gram, processing & digestibility of; cowpeas, processing & digestibility of; CARBOHYDRATES-; legumes, processing & carbohydrates digestibility in |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Food Microbiology Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Feb 2018 10:56 |
| Last Modified: | 09 Apr 2018 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/6634 |
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