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Cooking characteristics of some germinated legumes: changes in phytins, Ca-

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Title Cooking characteristics of some germinated legumes: changes in phytins, Ca-
 
Creator Ganesh Kumar, K.
Venkataraman, L. V.
Jaya, T. V.
Krishnamurthy, K. S.
 
Subject 22 Legumes-Pulses
03 Cooking-Recipes
 
Description characteristics after cooking, by estimating the changes in phytins,
Ca++, Mg++ and pectin contents. Cooking time was drastically reduced
on germination in chickpea, while an inverse effect was observed in
greengram and cowpea. The phytin content decreased on germination.
No appreciable change in phytin P/Total P value was seen on cooking.
Ca++ content was reduced on germination and cooking in the three
legumes, while Mg* content was relatively unaltered. A combined
interaction of these chemical parameters, expressed as “PCMP number”
was found to correlate with the cooking behavior of the legumes
studied.
 
Date 1978
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3629/1/Journal%20of%20Food%20Science%2C%20Volume-43%281%20%281978%29%2085-88%20.pdf
Ganesh Kumar, K. and Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1978) Cooking characteristics of some germinated legumes: changes in phytins, Ca-. Journal of Food Science, 43 (1). 85-88, 30 ref..