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


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 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    AOAC (1970) Official methods of analysis. Washington, DC: Association of Official Analytical ChemistsGoogle Scholar
  2. 2.
    Akeson WR, Stahmann MA (1964) A pepsin pancreatin digest index of protein quality evaluation. J Nut 83: 257–261PubMedGoogle Scholar
  3. 3.
    Buchanan RA (1969) In vivo and in vitro methods of measuring nutritive value of leaf protein preparation. Brit J Nut 23: 533–545PubMedGoogle Scholar
  4. 4.
    Ganesh Kumar K, Venkataraman, LV (1976) Studies on the in vitro digestibility of starch in some legumes before and after germination. Nut Rep Internat 13:115–124Google Scholar
  5. 5.
    Geervani P, Theophilus F (1980) Studies on digestibility of selected legumes carbohydrates and its impact on the pH of the gastrointestinal tract in rats. J Sci Fd Agri 32: 71–78Google Scholar
  6. 6.
    Hamid Abbas El Faki (1981) Processing studies on some edible legumes for improved digestibility, nutritive value and consumer acceptance with special reference to chickpea. PhD Thesis, University of Mysore, India, p. 76Google Scholar
  7. 7.
    Hsu HM, Vavak DL, Satterlee LD, Miller GE (1977) A multienzyme technique for estimating protein digestibility. J Fd Sci 42: 1269–1273Google Scholar
  8. 8.
    Jaffe WG (1972) In-nutritional improvement of food legumes by breeding, proceedings of a symposium sponsored by PAG held at the FAO, Rome, 43: 3–5Google Scholar
  9. 9.
    Jaya TV, Venkataraman LV (1980) Effect of germination on the nitrogenous constituents, essential amino acid, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Ind Fd Packer 34: 3–11Google Scholar
  10. 10.
    Murthy KS, Urs KM (1980) Effect of toasting bengalgram on lysine availability and in vitro digestibility of proteins. J Fd Sci Technol 17: 200–201Google Scholar
  11. 11.
    Nelson N (1944) A photometric adaptation of the somogyi method for the determination of glucose. J Biol Chem 153: 375–380Google Scholar
  12. 12.
    Nigam VN, Giri KV (1961) Sugar in pulses. Can J Biochem Physiol 39: 1847–1853PubMedGoogle Scholar
  13. 13.
    Pant R, Tulsiani DRP (1968) Total soluble carbohydrates and reducing substances of some leguminuous seeds. Curr Sci 37: 74–75Google Scholar
  14. 14.
    Ray PK (1970) Nutritive value of Horsegram (Dolichos Biflorus) Determination of biological value digestibility and net protein utilization. Ind J Nut Dietet 7: 71–73Google Scholar
  15. 15.
    Srinivasa Rao P (1976) Nature of carbohydrates in pulses. J Agri Fd Chem 24: 958–961Google Scholar
  16. 16.
    Subbalakshmi G, Ganesh Kumar K, Venkataraman LV (1976) Effect of germination in the carbohydrates, proteins, trypsin inhibitor, amylase inhibitor and hemagglutinin in horsegram and moth bean. Nut Rep Internat 13: 19–51Google Scholar

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

Personalised recommendations