Effect of domestic processing treatments on proximate composition and in vitro protein and starch digestibility of urd varieties
2012
Goyal, S. | Boora, P.
Four varieties of blackgram viz., UH 04-04. UH 04-06. T-9 and Uttra were evaluated for nutrient composition and subjected to various domestic processing treatments like soaking. soaking and dehulling and fermentation. The crude protein. fat. ash and crude fiber content ranged from 19.98-22.06;. 1.20-1.35;.3.48-3.82; and 2.60-3.03;. respectively. Protein digestibility (in vi O) and starch digestibility (in vitro) of different varieties varied from 54.26-61.60; and 36.80-43.27 mg maltose eleasedlg. respectively. All the processing treatments resulted in improving the in vitro digestibility of protein an, starch of all the varieties. Fermentation was found to be the best method of domestic processing. Such simple processing treatments can be adopted for improving the nutritional quality of the legumes.
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