Effect of processing on nutritional and antinutritional factors of moongbean cultivars

被引:25
作者
Jood, S
机构
[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England
[2] CCS Haryana Agr Univ, Dept Foods & Nutr, Hisar 125004, Haryana, India
关键词
D O I
10.1111/j.1745-4514.1998.tb00242.x
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Ordinary cooking of presoaked and unsoaked seeds of six cultivars of moongbean (Vigna radiata L.) lowered phytic acid, polyphenols, trypsin inhibitors and improved in vitro digestibility of protein and starch, and availability of Ca, Fe and Zn when compared to unprocessed seeds. However, the effect was more pronounced on ordinary cooking of presoaked seeds followed by cooking of unsoaked seeds and presoaked seeds alone. A significant increase in vitro digestibility of protein (34-48%), and starch (31-62%) may be ascribed to the reduced content of phytic acid (45-65%) polyphenols (34-70%) and trypsin inhibitor activity (42-55%) after ordinary cooking of presoaked seeds of moongbean cultivars. Therefore, ordinary cooking of soaked seeds was the most effective treatment in improving the nutritional quality of moongbean.
引用
收藏
页码:245 / 257
页数:13
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