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The effect of soaking, germination and cooking on the protein quality of mash beans ( Phaseolus mungo )
Author(s) -
Khan Mohammed Akmal,
Ghafoor Abdul
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290509
Subject(s) - phaseolus , germination , food science , weanling , protein quality , chemistry , raw material , legume , biology , botany , organic chemistry , endocrinology
The protein quality of mash beans ( Phaseolus mungo ) as affected by soaking, germination and cooking was determined at the 10% dietary protein level using weanling rats. Gains in body weight were 11.5 g for raw beans, 68.5 g for soaked‐cooked and 33.0 g for germinated‐cooked beans. The protein efficiency ratio values were 0.4, 1.9 and 1.1 for raw beans, soaked‐cooked and germinated‐cooked beans respectively. Net protein utilisation was improved from 44% for raw beans to 58% after soaking and cooking, but reduced to 47% after germinating and cooking. These changes were entirely accounted for by changes in digestibility, 72, 90 and 81% respectively, and biological values were unchanged at 61, 64 and 59 respectively.