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Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes
Author(s) -
KHALIL JEHANGIR K.,
SAWAYA WAJIH N.,
ALMOHAMMAD HUSSEIN M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10880.x
Subject(s) - cajanus , moisture , vigna , proximate , food science , field pea , legume , agronomy , chemistry , chemical composition , yield (engineering) , dry weight , biology , crop , materials science , organic chemistry , metallurgy
Dry mature seeds of field pea ( Pisum arvense ), moth bean ( Vigna aconitifolia ) and pigeon pea ( Cajanus cajan ) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.