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Proximate composition, amino acid and vitamin contents of malted chickpea, mungbean and their seed coats.

Malleshi, N. G. and Klopfenstein, C. F. (1996) Proximate composition, amino acid and vitamin contents of malted chickpea, mungbean and their seed coats. Journal of Food Science and Technology, 33 (6). 479-482, 27 ref.. ISSN 0022-1155

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Abstract

Chickpea and mungbean were germinated upto 46 h and the sprouts dried and brushed gently to detach the seed coats as well as the rootlets. The decorticated and split cotyledons (malt) were separated from the seed coats and the rootlets by aspiration. The yields of decorticated split cotyledons from native chickpea and mungbean were 83.2 and 88.8% and those of 2 d malt were 80.4 and 78.0%, respectively. Malted chickpea and rnuru3bean contained 26.0 and 27.8% proteins, while the fat contents were 7.1 and 1.6%, respectively. The lysine content of both the native as well as the malted chickpea and mungbean proteins was about 6.5%. There were no appreciable differences in the other amino acid contents between the native and the malted legumes. Making enhanced thiamine, riboflavin, niacin and ascorbic acid contents by about 15, 45, 30 and 130%, respectively. The protein contents of the seed coats from native and malted chickpea and mungbean were 9.0, 6.4% and 15.0, 22.2%, respectively. The seed coats from native as well as malted legumes were rich sources of essential amino acids. Sprouting of mungbean for 24 h and chickpea for 48 h is better to derive maximum nutritional benefits, without incurring high loss of the dry matter during malting.

Item Type: Article
Uncontrolled Keywords: CHICK-PEAS; LEGUMES-; MALTING-; MUNG-BEANS; NUTRITIONAL-VALUES; VEGETABLES-SPECIFIC
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 05:55
Last Modified: 25 Apr 2012 05:55
URI: http://ir.cftri.com/id/eprint/7831

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