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EFFECT OF PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM
Author(s) -
GREWAL ANTU,
JOOD SUDESH
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00080.x
Subject(s) - phytic acid , vigna , food science , sprouting , chemistry , polyphenol , protein digestibility , trypsin inhibitor , cooking methods , gram , antinutrient , zinc , antioxidant , trypsin , agronomy , biology , botany , biochemistry , enzyme , genetics , organic chemistry , bacteria
High‐yielding varieties of green gram ( Vigna radiata L.), namely Asha and MH1K‐25 contained a significant amount of antinutrients. Various processing and cooking methods, namely soaking, dehulling, ordinary cooking, pressure cooking and sprouting, decreased the level of antinutrients and improved in vitro digestibility of protein and in vitro availability of calcium, iron and zinc observed. The beneficial effect was more pronounced with pressure‐cooked and soaked seeds followed by ordinary cooking, sprouting (24 h), dehulling and soaking in both cultivars. A significant increase in in vitro protein digestibility (34–35%), in vitro availability of Ca (59–61%), Fe (52–56%) and Zn (62–67%) may be ascribed to the reduced content of phytic acid (35–39%), polyphenols (41–42%) and trypsin inhibitor activity (69–70%). Pressure cooking was the most effective treatment in improving the nutritional quality of green gram.