Effect of Soaking and Cooking on Dietary Fibre, Protein and Lectins of Rajmash (Phaseolus vulgaris) Beans
2014
Vasishtha, Hina | Srivastava, RP
The cellulose, lignin and pectin of rajmash seed did not change significantly during soaking and cooking. However, a reduction of 31.3% in hemicelluloses content of seed was observed during cooking. The soluble protein content of seed did not change significantly during soaking, but a marginal increase was observed in soluble protein of seed during cooking. Soaking caused a reduction of 6.5% in lectin content (HA activity) of seed, whereas a remarkable loss of 91.4% in haemagglutinating activity was recorded during cooking of grain. The pressure cooking of soaked seed completely destroyed HA activity of seed.
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