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Plant Foods for Human Nutrition

, Volume 34, Issue 2, pp 127–133 | Cite as

Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes

  • Hamid Abbas El Faki
  • L. V. Venkatarama
  • H. S. R. Desikachar
Article

Abstract

The effect of different types of processing such as boiling, pressure cooking, puffing, frying, germination, and germination followed by cooking on the protein and carbohydrate digestibility of chickpea, horsegram and cowpea were studied in in vitro systems. In the case of chickpea, the protein digestibility was not significantly improved by any of the treatments. However, for horsegram and cowpea, improvement in protein digestibility was observed after some of the different processing treatments. Frying decreased the protein digestibility in all of the pulses. All of the treatments, except germination, caused a marked increase in in vitro carbohydrate digestibility.

Key words

(a) chickpea (b) horsegram (c) cowpea (d) in vitro protein digestibility (e) in vitro carbohydrate digestibility 

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Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1984

Authors and Affiliations

  • Hamid Abbas El Faki
    • 1
  • L. V. Venkatarama
    • 1
  • H. S. R. Desikachar
    • 1
  1. 1.Central Food Technological Research InstituteMysoreIndia

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