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Effect of germination and cooking on the protein efficiency ratio of some legumes.

Jaya, T. V. and Krishnamurthy, K. S. and Venkataraman, L. V. (1975) Effect of germination and cooking on the protein efficiency ratio of some legumes. Nutrition Reports International, 12 (3). 175-183, 14 ref..

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Abstract

Effects of germination (for 24, 48 or 72 h) and cooking on the protein efficiency ratio (PER), evaluated using albino rats, of (i) green gram (Phaseolus aureus), (ii) cowpeas (Vigna sinensis) and (iii) chickpeas (Cicer arietinum) were studied. Tables of results are given. Cooking considerably increased the PER of both germinated and non-germinated (i), (ii) and (iii). Germination did not improve the PER of (i) or (ii); (iii) germinated for 48 h had a higher protein efficiency ratio than non-germinated samples. Prolonged germination tended to decrease the PER of the legumes studied. The results are discussed in relation to destruction of trypsin inhibitors or other antigrowth factors, and considered in relation to the use of raw and cooked germinated legumes as food.

Item Type: Article
Uncontrolled Keywords: CHICK-PEAS-; proteins efficiency ratios of chick-peas; LEGUMES-; proteins efficiency ratios of legumes; COWPEAS-; proteins efficiency ratios of cowpeas; MUNG-BEANS; proteins efficiency ratios of green gram; NUTRITIONAL-VALUES; legumes, proteins efficiency ratios of
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2016 07:18
Last Modified: 14 Dec 2016 11:43
URI: http://ir.cftri.com/id/eprint/7106

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