EFFECT OF VARIETIES AND PROCESSING METHODS ON THE TOTAL AND IONIZABLEIRON CONTENTS OF GRAIN LEGUMES

Citation
U. Chitra et al., EFFECT OF VARIETIES AND PROCESSING METHODS ON THE TOTAL AND IONIZABLEIRON CONTENTS OF GRAIN LEGUMES, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3859-3862
Citations number
19
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
ISSN journal
00218561
Volume
45
Issue
10
Year of publication
1997
Pages
3859 - 3862
Database
ISI
SICI code
0021-8561(1997)45:10<3859:EOVAPM>2.0.ZU;2-P
Abstract
A comparison of the commonly consumed Indian pulses with soybean was m ade to test the effect that genetic variations have on total and ioniz able iron contents and how ionizable iron was influenced by processing methods. Mean total iron content was the highest in soybean, followed by chickpea, urd bean, mung bean and pigeon pea. Mean values for avai lable iron were the highest in chickpea and the lowest in urd bean. Ge rmination and fermentation resulted in significant increases (P < 0.01 ) in the available iron of chickpea, urd bean, and soybean. Except for mung bean, no significant changes in ionizable iron content were obse rved by either autoclaving or roasting these legumes. The beneficial e ffect of germination on iron availability in all legumes was found to be more pronounced than the fermentation process.