Dehusking and Cooking Effect on Dietary Fibre, Soluble Protein and Lectin of Lentils (Lens culinaris)
2013
Changes in dietary fibres, soluble protein and lectin were studied in ten genotypes of lentil (Lens culinaris) viz., PL 4, PL 406, PL 639, DPL 15, DPL 58, DPL 62, K 75, JL 1, VL 1 and Ranjan during dehusking/dehulling and cooking of dehusked grain. Cellulose, hemicellulose and lignin reduced significantly during dehusking of grain, whereas soluble protein increased significantly during dehusking. The pectins and lectins were not affected during dehusking of grain. The cooking of dehusked grain caused a significant reduction in hemicellulose, whereas cellulose, lignin and pectins were not affected during cooking. Lectins were lost completely during cooking of dehusked grain of lentils.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library