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Effect of toasting Bengal gram (Cicer arietinum) on lysine availability and in vitro digestibility of proteins.

Kowsalya Murthy, S. and Kantharaj Urs, M. (1980) Effect of toasting Bengal gram (Cicer arietinum) on lysine availability and in vitro digestibility of proteins. Journal of Food Science and Technology, India, 17 (4). 200-201, 10 ref..

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Abstract

Split Bengal gram dhal was roasted at 130-135 degree C for 30 min. The available lysine (g/100 g protein) was 6.39 in raw gram, and decreased to 5.70 on roasting and 5.60 on puffing. The in vitro protein digestibility was 79% in raw Bengal gram, and reduced to 57 and 67% resp. by roasting and puffing. Defatting improved the digestibility of proteins of raw Bengal gram from 79 to 94%, but increased that of roasted gram from 57 to 69% and of puffed gram from 67 to 77%.

Item Type: Article
Uncontrolled Keywords: ROASTING-; Bengal gram dhal, roasting & lysine availability in; Bengal gram dhal, roasting & proteins digestibility in; LEGUMES-; LYSINE-; PROTEINS-CEREAL; DIGESTIBILITY-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 10:54
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.com/id/eprint/6316

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