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Starch and
protein digestibility of newly released moth bean cultivars: Effect of soaking,
dehulling, germination and pressure cooking.
Nahrung 2001 Aug;45(4):251-4
Negi A, Boora P, Khetarpaul N.
Haryana Agricultural University, Department of Foods and Nutrition, IND 125
004-Hisar, India.
Effect of soaking (12 h), soaking (12 h) dehulling, germination (60 h) and
pressure cooking on starch and protein digestibility of four varieties of moth
bean, one Local commonly used by the farmers of the area and three newly
released high yielding varieties, Jwala, RMO 225 and RMO 257, was studied. The
starch digestibility of raw unprocessed moth bean cultivars differed
significantly (P < 0.05) from 25.4-28.2 mg maltose released/g flour being the
highest and lowest in RMO 257 and RMO 225, respectively. The protein
digestibility differed significantly from 70.3-74.6 per cent among all the
unprocessed varieties of moth bean. All the processing treatments namely
soaking, dehulling, germination and pressure cooking brought about appreciable
enhancement in protein digestibility (1-19%) over the control and starch
digestibility (19-115%) of all the four moth bean cultivars. However, out of all
the processing treatments, germination (60 h) of soaked seeds (12 h) was the
most effective in bringing about improvement in digestibility of starch and
protein followed by dehulling and soaking (12 h).
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