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Digestibility of carbohydrates of raw and cooked Bengal gram (Cicer arietinum), green gram (Phaseolus aureus) and horse gram (Dolichos biflorus).

Khader, V. and Rao, S. V. (1981) Digestibility of carbohydrates of raw and cooked Bengal gram (Cicer arietinum), green gram (Phaseolus aureus) and horse gram (Dolichos biflorus). Food Chemistry, 7 (4). 267-271, 13 ref..

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Abstract

In vitro digestion with pancreatin, preceded by pepsin, increased the rate of liberation of maltose from soaked Bengal gram, green gram and horse gram on blending first in water prior to cooking instead of cooking first before blending. However, the faecal bulk and caecal vol. were not significantly different when the legumes were fed to rats after cooking as such, or cooking prior to or after, blending. The results indicate that increasing the rate of digestion of carbohydrates may not be of value in reducing the flatulence caused by these legumes.

Item Type: Article
Uncontrolled Keywords: DIGESTIBILITY-; legumes, digestion rate increase & flatulence from; LEGUMES-; Bengal gram, digestion rate increase & flatulence from; green gram, digestion rate increase & flatulence from; horse gram, digestion rate increase & flatulence from; digestion rate increase & flatulence from legumes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:41
Last Modified: 30 Mar 2016 10:41
URI: http://ir.cftri.com/id/eprint/6801

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