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Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes.

ElFaki, H. A. and Venkataraman, L. V. and Desikachar, H. S. R. (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). 127-133, 16 ref..

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Abstract

Studies were conducted on chickpeas (Cicer arietinum), horse gram (Dolichos biflorus) and cowpea (Vigna sinensis), processed by 6 methods: boiling, pressure cooking, puffing, frying, germinating, and germinating + cooking. Data are given for in-vitro protein and carbohydrate digestibilities. For chickpeas, no treatment significantly increased protein digestibility; frying reduced protein digestibility. For horse gram and cowpea most treatments improved protein digestibility; only frying reduced protein digestibility. Digestibility was highest for the germination/cooking treatment. Carbohydrate digestibility was poorer for cowpea than for the other 2 legumes. Pressure cooking and germination/cooking gave the highest carbohydrate digestibility; germination alone reduced carbohydrate digestibility.

Item Type: Article
Uncontrolled Keywords: PROTEINS-VEGETABLE; legumes, processing & proteins digestibility in; DIGESTIBILITY-; LEGUMES-; chick-peas, processing & digestibility of; horse gram, processing & digestibility of; cowpeas, processing & digestibility of; CARBOHYDRATES-; legumes, processing & carbohydrates digestibility in
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Microbiology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 10:56
Last Modified: 09 Apr 2018 10:41
URI: http://ir.cftri.com/id/eprint/6634

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