Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons
2011
p.v. rao | r. seetha | r. jambunathan | u. singh
Outer layers of cotyledons of pigeonpea cultivar C 11 were successively scarified using a Tangential Abrasive Dehulling Device (TADD). Scarification for 0; 2, 4, 8, and 12 min resulted in the removal of 0, 6.7, 12.7, 25.3, and 36.9%, respectively, of powder fractions. The cotyledons and powder fractions at each level of scarification were analyzed for chemical composition, including minerals and trace elements, protein fractions, amino acid composition, and trypsin inhibitor acitivity (TIA). Protein, soluble sugars and ash of the dhal fraction (scarified cotyledons) decreased with increasing scarification time, while starch content increased. Considerable amounts of calcium (about 20%) and iron (about 30%) were removed by scarification for 4 min, but the process did not adversely affect protein quality in terms of amino acids. Trypsin inhibitors were not removed substantially by scarification
Afficher plus [+] Moins [-]U. SINGH, P.V. RAO, R. SEETHA, R. JAMBUNATHAN, 'Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons', Journal of Food Science, vol. 54(4), pp.974-976, Wiley, 2011
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