ICAR Research Data Repository for Knowledge Management
Changes in the carbohydrate constituents of chickpea and greengram during germination.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3343/
FC-04-81 |
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| Title |
Changes in the carbohydrate constituents of chickpea and greengram during germination.
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| Creator |
Jaya, T. V.
Venkataraman, L. V. |
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| Subject |
01 Carbohydrates
22 Legumes-Pulses |
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| Description |
A decrease in the concn. of total carbohydrates was observed during 96 h germination of chickpea and greengram. The starch and oligosaccharide levels decreased and reducing sugars increased. Starch was the major carbohydrate and about 50% of it was hydrolysed after 96 h germination. Starches from germinated chickpea and greengram had better swelling power and solubility, but their intrinsic viscosity was lower. Changes occurred in the concn. of hemicelluloses during germination but their composition did not alter. The changes appear to have a favourable effect on the nutritional value of chickpea and greengram.
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| Date |
1981
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3343/1/Food_Chemistry%2C_Volume_7%2C_Issue_4%2C_December_1981%2C_Pages_267-271.pdf
Jaya, T. V. and Venkataraman, L. V. (1981) Changes in the carbohydrate constituents of chickpea and greengram during germination. Food Chemistry, 7 (2). 95-104, 26 ref.. |
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