Premium
Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean
Author(s) -
KHOKHAR SANTOSH,
CHAUHAN B. 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.tb11243.x
Subject(s) - sprouting , protein digestibility , cooking methods , food science , chemistry , cultivar , in vitro , salt (chemistry) , agronomy , botany , biology , biochemistry
Protein digestibility ( in vitro ) of dry seeds of moth bean cultivars varied significantly from 58.69 to 62.06%. The protein digestibility improved significantly when the seeds were given different domestic processing and cooking treatments including soaking, sprouting, ordinary cooking and pressure cooking. Pressure cooking of the seeds presoaked in plain water or mixed mineral salt solution had the most pronounced effect.