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Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars.The Levels of Amylase Inhibitots, Levels of Oligosaccharides and In Vitro Starch Digestibility

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Title Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars.The Levels of Amylase Inhibitots, Levels of Oligosaccharides and In Vitro Starch Digestibility
 
Creator Singh, U
Kherdekar, M S
Jambunathan, R
 
Subject Chickpea
 
Description Amylase inhibitor activity (AIA) of chickpea extracts was investigated
usmg pancreatic and salivary amylases. The extracts showed
higher inhibitor activity towards pancreatic amylase than salivary
amylase..Mean values indicated slightly higher inhibitory activity in
desi than kabuli cultivars, though clear-cut differences were..not
observed among- the cultivars. While in vitro starch digestibility of
meal samples indicated no large differences among desi and kabuli
types of chickpea, the mean values of digestibility of- isolated
starches of kabuli -types wasp higher than those -of desi types: The
mean values of stachyose were higher in desi cultivars. When desi
and kabuli types were considered together, stachyose- and raffmose
contents were not found significantly related to the concentrations
of total soluble sugars while stachyose showed a significant correlation
with raftinose.
 
Publisher Wiley
 
Date 1982
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/9665/1/j.1365-2621.1982.tb10113.x.pdf
Singh, U and Kherdekar, M S and Jambunathan, R (1982) Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars.The Levels of Amylase Inhibitots, Levels of Oligosaccharides and In Vitro Starch Digestibility. Journal of Food Science, 47 (2). 01-03. ISSN 0022-1147