Improvement in starch digestibility (in vitro) of various pigeonpea cultivars through processing and cooking
1999
Duhan, A. | Khetarpaul, N. | Bishnoi, S.
The starch digestibility of raw unprocessed seeds of different pigeonpea cultivars viz., ICPL-87, ICPL-151, UPAS-120 and Manak ranged from 11.7 to 20.6 mg maltose released/g flour. Starch digestibility (in vitro) improved significantly (P<0.05) to varying extents by the common methods of domestic processing and cooking including soaking, dehulling, ordinary and pressure cooking and sprouting. Soaking for varying periods could increase the starch digestibility (in vitro) from 13 to 38% in various pigeonpea cultivars when compared to the unsoaked seeds. The longer the period of soaking, the more was the improvement in starch digestibility. The corresponding values for enhancement in starch digestibility in soaked-dehulled seeds was higher than in the seeds which were soaked only. When soaked-dehulled seeds were cooked, further improvement i.e. 7 to 11 times more than the control was observed. Pressure cooking was more beneficial than ordinary cooking. Sprouting for 48 h brought about 4 to 6 fold increase in starch digestibility. Overall, pressure cooking of soaked-dehulled seeds had the most pronounced effect on the starch digestibility followed by ordinary cooking, sprouting, dehulling and soaking.
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