EFFECT OF VARIOUS PROCESSING METHODS ON THE IN-VITRO STARCH DIGESTIBILITY AND RESISTANT STARCH CONTENT OF INDIAN PULSES

The effect of different processing treatments on the in vitro starch d igestion rate and resistant starch (RS) formation in two little-known Indian legumes (moth bean and horse gram) as compared with a pulse wid ely consumed in Asian countries (black gram) was studied. Samples were cooked until edible without previous treatment, after overnight soaki ng in water or in a 0.02% sodium bicarbonate solution, and after sprou ting. Cooked samples were analyzed for their RS content immediately af ter cooking or after storing for 24 h at 4 degrees C. The in vitro sta rch digestion rate was also measured in the freshly cooked (FC) legume s, and the hydrolysis index (HI) and glycemic index (GI) were calculat ed. RS in processed samples varied between 2.7 and 7.9 g kg(-1) of dry matter, the highest values corresponding to the stored legumes. Sprou ting and direct cooking resulted in the lowest RS content in FC and st ored legumes, respectively. Soaking significantly improved in vitro st arch digestibility in the little-known pulses but not in black gram; S prouting yielded the highest III and GI.