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Digestibility
of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as
affected by domestic processing and cooking.
Plant Foods Hum Nutr 1992 Apr;42(2):117-25
Kataria A, Chauhan BM, Punia D.
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
The effects of different domestic processing and cooking methods on starch
digestibility (in vitro) and protein digestibility (in vitro) of four strains of
amphidiploids (black gram x mung bean) were investigated. An increase of 35 to
48% and 22 to 25% was observed in starch digestibility and protein
digestibility, respectively, when the seed of amphidiploids were soaked for 18
h. Cooking (both of unsoaked and soaked seeds) and germination improved
significantly the starch digestibility and protein digestibility of all the
varieties.
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