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In vitro and in vivo digestibility of legume carbohydrates.

Shurpalekar, K. S. and Sundaravalli, O. E. and Rao, M. N. (1979) In vitro and in vivo digestibility of legume carbohydrates. Nutrition Reports International, 19 (1). 111-117, 14 ref..

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Abstract

The carbohydrate fractions of (i) Bengal gram (Cicer arietinum), (ii) black gram (Phaseolus mungo), (iii) red gram (Cajanus cajan) and (iv) green gram (Phaseolus aureus) were analysed for chemical composition according to AOAC procedures. Results of analysis of chemical composition for (i)-(iv) resp., were: % starch, 71.3, 74.4, 69.0 and 70.8; % moisture, 9.1, 9.6, 8.7 and 13.0; % protein, 3.8, 2.4, 2.9 and 2.4; % ash, 3.2, 2.2, 3.9 and 2.5; and % crude fibre, 1.6, 2.2, 1.7 and 1.3. Results of digestibility studies show that of the 4 legumes, (iv) was the most digestible.

Item Type: Article
Uncontrolled Keywords: LEGUMES-; Bengal gram, composition of; black gram, composition of; red gram, composition of; green gram, composition of; CARBOHYDRATES-; legumes, carbohydrates digestibility in; DIGESTIBILITY-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Nov 2014 12:03
Last Modified: 11 Oct 2018 09:20
URI: http://ir.cftri.com/id/eprint/6981

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