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Antinutrients in amphidiploids
(black gram x Mung bean): varietal differences and effect of domestic processing
and cooking.
Plant Foods Hum Nutr 1989 Sep;39(3):257-66
Kataria A, Chauhan BM, Punia D.
Department of Foods and Nutrition, Haryana Agricultural University, Hisar,
India.
Phytic acid, saponin and polyphenol contents in grains of various varieties of
black gram (Vigna mungo) Mung bean (Vigna radiata L.) amphidiploids ranged from
697 to 750, 2746 to 2972 and 702 to 783 mg/100 g, respectively. Domestic
processing and cooking methods including soaking, ordinary and pressure cooking
of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid,
saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 h
removed 31 to 37% of the phytic acid; the extent of removal was higher with long
periods of soaking. Saponins and polyphenols were relatively less affected. Loss
of the antinutrients was greater when soaked instead of unsoaked seeds were
cooked. Pressure cooking had a greater effect than ordinary cooking.
Antinutrient concentrations declined following sprouting; the longer the period
of germination the greater was the reduction.
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