首页 | 本学科首页   官方微博 | 高级检索  
     检索      


Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking
Authors:Anita Kataria  B M Chauhan
Institution:(1) Department of Foods and Nutrition, Haryana Agricultural University, 125 004 Hisar, India
Abstract:Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility, significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of the sugars and digestibility of starch of soaked as well a unsoaked seeds. Starch contents, however, were decreased. Germination decreased starch thereby raising the level of the soluble sugars. Starch digetibility was increased appreciably.
Keywords:mung bean  sugars  starch  starch digestibility  soaking  cooking  germination
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号