EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking






Plant Foods for Human Nutrition 42(2): 117-125

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking

The effects of different domestic processing and cooking methods on starch digestibility (in vitro) and protein digestibility (in vitro) of four strains of amphidiploids (black gram .times. mung bean) were investigated. An increase of 35 to 48% and 22 to 25% was observed in starch digestibility and protein digestibility, respectively, when the seed of amphidiploids were soaked for 18 h. Cooking (both of unsoaked and soaked seeds) and germination improved significantly the starch digestibility and protein digestibility of all the varieties.

(PDF 0-2 workdays service: $29.90)

Accession: 007213002

PMID: 1374184



Related references

Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking. Plant Foods for Human Nutrition 39(3): 257-266, 1989

Effect of domestic processing and cooking methods on the contents of carbohydrates of amphidiploids black gram x mung bean. Food Chemistry 36(1): 63-72, 1990

Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking. Food chemistry0(2): 113-127, 1988

Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking. Plant Foods for Human Nutrition 38(1): 51-59, 1988

Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time. Journal of the science of food and agriculture 79(14): 2025-2028, 1999

Starch and protein digestibility of rice bean (Vigna umbellata): effects of domestic processing and cooking methods. Food Chemistry 38(4): 263-272, 1990

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods. Journal of Food Science and Technology 52(3): 1642-1648, 2015

Effect of domestic processing and cooking on in vitro protein digestibility of moth bean. Journal of Food Science 51(4): 1083-1084, 1986

Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chemistry 32(1): 9-17, 1989

Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chemistry 47(2): 177-182, 1993