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Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics.

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Title Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics.
 
Creator Mahadevamma, S.
Shamala, T. R.
Tharanathan, R. N.
 
Subject 22 Legumes-Pulses
 
Description The effect of processing of legumes on resistant starch formation, its rate of fermentation and the production of short chain fatty acids under in vitro and in vivo systems was assessed. The content of resistant starch in pressure-cooked Bengal gram, black gram and red gram was 3.59%, 1.58% and 3.34%, respectively. Fermentation in vitro of resistant starch derived from processed red gram showed higher amount of short chain fatty acids (2.38 mmol), especially butyric acid (2.22 mmol). Under in vivo conditions (in albino rats) all processed legumes showed a higher faecal bulking, and more short chain fatty acids, with a significant increase in the anaerobic bacterial counts. Compared with a processed legume diet, the caecum of animals fed a raw diet showed a preponderance of propionic acid.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2014/1/International_Journal_of_Food_Science_and_Nutrition_vaol._55%285%29-399-405.pdf
Mahadevamma, S. and Shamala, T. R. and Tharanathan, R. N. (2004) Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics. International Journal of Food Sciences and Nutrition, 55 (5). pp. 399-405. ISSN 0963-7486