Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods

Chitra, U. and Singh, U. and Rao, P.V. (1996) Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods for Human Nutrition, 49 (4). pp. 307-316.

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Abstract

The effects of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses were examined. Germination decreased the phytic acid content of chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan L.) seeds by >60% and that of mung bean (Vigna radiata), urd bean (Vigna mungo) and soyabean (Glycine max) by about 40%. Fermentation decreased phytic acid contents by 26-39% in all these legumes with the exception of pigeonpea in which it was decreased by >50%. Autoclaving and roasting were more effective in decreasing phytic acid in chickpea and pigeonpea than in urd bean, mung bean and soyabean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also decreased the total dietary fibre (TDF) in all legumes. Autoclaving and roasting caused slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.

Item Type:	Article
Author Affiliation:	Department of Foods and Nutrition, Post Graduate and Research Centre, Andhra Pradesh Agricultural University, Rajendranagar, Hyderabad 500 030, Andhra Pradesh, India
Subjects:	Crop Improvement
Divisions:	Chickpea
Depositing User:	Sandhya Gir
Date Deposited:	14 Oct 2010 10:20
Last Modified:	14 Oct 2010 10:20
Official URL:	http://dx.doi.org/10.1007/BF01091980
URI:	http://eprints.icrisat.ac.in/id/eprint/25

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