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Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes.

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Relation http://ir.cftri.com/6634/
 
Title Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes.
 
Creator ElFaki, H. A.
Venkataraman, L. V.
Desikachar, H. S. R.
 
Subject 22 Legumes-Pulses
05 Processing and Engineering
 
Description Studies were conducted on chickpeas (Cicer arietinum), horse gram (Dolichos biflorus) and cowpea (Vigna sinensis), processed by 6 methods: boiling, pressure cooking, puffing, frying, germinating, and germinating + cooking. Data are given for in-vitro protein and carbohydrate digestibilities. For chickpeas, no treatment significantly increased protein digestibility; frying reduced protein digestibility. For horse gram and cowpea most treatments improved protein digestibility; only frying reduced protein digestibility. Digestibility was highest for the germination/cooking treatment. Carbohydrate digestibility was poorer for cowpea than for the other 2 legumes. Pressure cooking and germination/cooking gave the highest carbohydrate digestibility; germination alone reduced carbohydrate digestibility.
 
Date 1984
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6634/1/Qual%20Plant%20Plant%20Foods%20Hum%20Nutr%2034%20%281984%29%20127-133.pdf
ElFaki, H. A. and Venkataraman, L. V. and Desikachar, H. S. R. (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). 127-133, 16 ref..