EurekaMag.com logo
+ Translate

Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum)


, : Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chemistry 47(2): 177-182

There were significant (P < 0.05) varietal differences in the starch digestibility (in vitro) and contents of reducing sugars, non-reducing sugars, and starch in four cultivars of field as well as vegetable peas. Various domestic processing and cooking methods, including soaking for 6, 12 and 18 h, soaking (12 h) followed by dehulling, ordinary and pressure cooking of unsoaked, soaked and soaked-dehulled seeds, and sprouting for varying periods, i.e. 12, 24 and 48 h, brought about significant increase in starch digestibility of peas. Pressure cooking was found to be the most effective method followed by ordinary cooking, sprouting, dehulling and soaking. Cooking may gelatinise starch and sprouting may mobilise starch, thereby resulting in improved starch digestibility by pancreatic amylase.

Accession: 002355211

DOI: 10.1016/0308-8146(93)90240-g

Download PDF Full Text: Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum)


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Bishnoi, S.; Khetarpaul, N.; Yadav, R.K., 1994: Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic p...

Bishnoi, S.; Khetarpaul, N.; Yadav, R.K., 1994: Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic p...

Bishnoi, S.; Khetarpaul, N., 1994: Protein digestibility of vegetables and field peas (Pisum sativum): Varietal differences and effect of domestic processing and cooking methods. Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, or...

Bishnoi, S.; Khetarpaul, N., 1994: Protein digestibility of vegetable and field peas (Pisum sativum): varietal differences and effect of domestic processing and cooking methods. Protein digestibility was 60.4 to 66.5% in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, ordinary cooking, pre...

Bishnoi, S.; Khetarpaul, N., 1994: Protein digestability of vegetables and field peas (Pisum sativum). Varietal differences and effect of domestic processing and cooking methods. Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, or...

Periago, M.J.; Englyst, H.N.; Hudson, G.J., 1996: The influence of thermal processing on the non-starch polysaccharide (NSP) content and in vitro digestibility of starch in peas (Pisum sativum, L.). This study examined the effect of thermal processing on the main fractions of starch and the non-starch polysaccharide content of 2 varieties of peas (each separated into 4 sizes), in order to understand the health benefits of the consumption of l...

Sagum, R.; Arcot, J., 2000: Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. The effect of processing on the in vitro protein and starch digestibility of three varieties of rice (Doongara, Inga and Japonica) with different levels of amylose was studied. The effect of heating processes on the amount of protein, amylose, tot...

Chung, H-Jung.; Liu, Q., 2012: Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars. Flours and isolated starches from three different cultivars (1544-8, 1658-11 and 1760-8) of pea grown under identical environmental conditions were evaluated for their physicochemical properties and in vitro digestibility. The protein content, tot...

Duhan, A.; Khetarpaul, N.; Bishnoi, S., 1998: Improvement in starch digestibility (in vitro) of various pigeonpea cultivars through processing and cooking. The starch digestibility (in vitro) of various cultivars of raw, unprocessed pigeonpea seeds significantly improved by domestic processing and cooking including soaking, dehulling, ordinary and pressure cooking and sprouting.

Duhan, A.K.etarpaul, N.B.shnoi, S., 1999: Improvement in starch digestibility (in vitro) of various pigeonpea cultivars through processing and cooking. The starch digestibility of raw unprocessed seeds of different pigeonpea cultivars viz., ICPL-87, ICPL-151, UPAS-120 and Manak ranged from 11.7 to 20.6 mg maltose released/g flour. Starch digestibility (in vitro) improved significantly (P<0.05)...