Effect of domestic processing and cooking methods on the contents of carbohydrates of amphidiploids (black gram X Mung bean)
1990
Kataria, A. | Chauhan, B.M. | Punia, D.
The effects of soaking, ordinary and pressure cooking of soaked and unsoaked seeds and the effects of sprouting on sugar and starch contents of amphidiploid (black gram X Mung bean) seeds were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of sugars of soaked as well as unsoaked seeds; starch contents, however, decreased. Germination decreased starch, thereby raising the level of the soluble sugars.
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