Studies on the in vitro digestibility of starch in some legumes before and after germination.

Ganesh Kumar, K. and Venkataraman, L. V. (1976) Studies on the in vitro digestibility of starch in some legumes before and after germination. Nutrition Reports International, 13 (1). 115-124, 22 ref..

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Abstract

Effects of germination (for 24, 48 or 72 h) and cooking on the carbohydrate content, amylase activity and in-vitro alpha-amylase digestibility of chick-peas (Cicer arietinum), cowpeas (Vigna sinensis) and green gram (Phaseolus aureus) were studied. Tables and graphs of results are given. Starch concn. decreased and reducing sugar and amylase activity increased during germination. In uncooked samples, carbohydrate digestibility increased with increasing germination time. Cooking considerably increased carbohydrate digestibility. Very low amylase inhibitor activity was observed in green gram; no amylase inhibitor activity was observed in the other 2 spp.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; legume carbohydrates, germination & digestibility of; DIGESTION-; legume carbohydrates, digestibility of; LEGUMES-; digestibility of legume carbohydrates; CHICK-PEAS-; digestibility of chick-pea carbohydrates; MUNG-BEANS; digestibility of green gram carbohydrates; CARBOHYDRATES-; COOKING-; legume carbohydrates, cooking & digestibility of; COWPEAS-; digestibility of cowpea carbohydrates
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jul 2016 07:50
Last Modified:	14 Jul 2016 07:50
URI:	http://ir.cftri.res.in/id/eprint/6512

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