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Contents and
digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by
domestic processing and cooking.
Plant Foods Hum Nutr 1988;38(1):51-9
Kataria A, Chauhan BM.
Department of Foods and Nutrition, Haryana Agricultural University, Hisar,
India.
Effects of common processing and cooking methods on sugar and starch contents
and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were
investigated. Soaking reduced the level of total soluble sugars, reducing
sugars, non-reducing sugars and starch and improved starch digestibility,
significantly. Cooking (both ordinary and pressure cooking) increased the
concentrations of the sugars and digestibility of starch of soaked as well a
unsoaked seeds. Starch contents, however, were decreased. Germination decreased
starch thereby raising the level of the soluble sugars. Starch digestibility was
increased appreciably.
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