Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

de Almeida Costa, G.E. and Queiroz-Monici, K.D.S. and Reis, S.M.P.M. and Oliveira, A.C.D. (2006) Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94 (3). pp. 327-330.

PDF - Published Version Restricted to ICRISAT researchers only

Abstract

The chemical composition and the contents of resistant starch and soluble and insoluble dietary fibre of pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) legumes, were studied. Raw and freeze-dried cooked samples were used, both in the form of flour. Protein values of the legumes ranged from 18.5 to 21.9 g/100 g for the raw grains and from 21.3 to 23.7 g/100 g for freeze-dried cooked legumes. Chickpea stood out for the highest lipid content (p < 0.05), the lowest insoluble fibre values, and soluble dietary fibre not detected. The average content of resistant starch found in the legumes did not differ statistically (p > 0.05), being 2.23 ± 0.24 g/100 g for freeze-dried cooked legumes, and showing a slight reduction in comparison to the raw form.

Item Type:	Article
Uncontrolled Keywords:	Legumes; Chemical composition; Soluble and insoluble dietary fibre; Resistant starch
Author Affiliation:	Departamento de Alimentos e Nutric¸a˜o, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Caixa Postal 6121, 13083-862, Campinas, SP, Brasil
Subjects:	Postharvest Management > Food Technology Plant Physiology and Biochemistry > Plant Physiology Plant Physiology and Biochemistry > Biochemistry
Divisions:	Chickpea
Depositing User:	Ms Ishrath Durafsha
Date Deposited:	17 Apr 2014 05:47
Last Modified:	17 Apr 2014 05:47
Official URL:	http://dx.doi.org/10.1016/j.foodchem.2004.11.020
URI:	http://eprints.icrisat.ac.in/id/eprint/12940

Actions (login required)

View Item