CULTIVAR DIFFERENCES AND EFFECT OF PIGEON PEA-SEEDS BOILING ON TRYPSIN-INHIBITOR ACTIVITY AND IN-VITRO DIGESTIBILITY OF PROTEIN AND STARCH

Authors
RANI S JOOD S SEHGAL S
Citation
S. Rani et al., CULTIVAR DIFFERENCES AND EFFECT OF PIGEON PEA-SEEDS BOILING ON TRYPSIN-INHIBITOR ACTIVITY AND IN-VITRO DIGESTIBILITY OF PROTEIN AND STARCH, Die Nahrung, 40(3), 1996, pp. 145-146
Citations number
18
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
40
Issue
3
Year of publication
1996
Pages
145 - 146
Database
ISI
SICI code
0027-769X(1996)40:3<145:CDAEOP>2.0.ZU;2-Z
Abstract
Soaking and ordinary boiling of soaked seeds of five cultivars of pige on pea (Cajanus cajan L.) significantly (P less than or equal to 0.05) lowered trypsin inhibitor activity and improved protein and starch di gestibility when compared to unprocessed seeds. Cultivar differences w ere also significant. Boiling of soaked seeds proved most effective in improving nutritional quality.