Effect of processing on the composition of dietary fibre and starch in some legumes

Veena, A. and Urooj, A. and Puttaraj, S. (1995) Effect of processing on the composition of dietary fibre and starch in some legumes. Food / Nahrung, 39 (2). pp. 132-138.

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Official URL: https://doi.org/10.1002/food.19950390206


The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) Fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinum L.), Cowpea (Vigna unguiculata) and greengram (Vigna radiata). The processes studied were fermentation, germination, pressure-cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic-gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF content.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 23 not found.
Date Deposited: 18 May 2021 14:36
Last Modified: 18 May 2021 14:36
URI: http://eprints.uni-mysore.ac.in/id/eprint/16534

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