Effect of different treatments on chemical constituents of mash beans (Vigna mungo)

Mash beans (Vigna mungo) were subjected to different treatments as follows: One set was pressure-cooked for 30 min at 15 Ibs, psi., the second set was roasted in sand at at 250 degrees C, the third set was sprouted for 36 h a t 40 degrees C and the fourth set was dehulled. One part was kept raw. Pres sure-cooked and sprouted samples were dried at 60+/-2 degrees C. All sample s were ground to fine powder and analyzed for proximate principles, availab le lysine, tryptophan and cystine contents. The crude proteins ranged betwe en 19.37-20.72 g/100 g. The sprouted samples had significantly (P < 0.05) l ower calcium, ionisable iron and manganese, while pressure-cooked samples h ad minimum values of phosphorus and iron Methionine and cystine contents of raw mash beans were 1.30 and 1.15 g/16 gN, respectively. Pressure-cooking significantly reduced methionine content but cystine was not affected by an y treatment Maximum loss of available lysine was observed an roasting (P < 0.05), followed by pressure-cooking and sprouting, Among various treatments , pressure cooking and dehulling were found to be the best to destroy antin utritional factors in mash beans.