EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON SOME ANTINUTRITIONAL FACTORS OF MOTH BEAN

Article Id: ARCC2639 | Page : 114 - 119
Citation :- EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON SOME ANTINUTRITIONAL FACTORS OF MOTH BEAN.Asian Journal Of Dairy and Food Research.2008.(27):114 - 119
Anju Negi, P. Boora and N. Khetarpaul
Address : Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, India

Abstract

Effect of soaking ( 12 h), soaking-dehulling, germination (60 h), pressure cooking and microwave cooking on antinutritional factors on four varieties of moth bean i.e. one local variety commonly used by the farmers and three newly released high yielding varieties namely Jwala, RMO 225 and RMO 257, were studied. All the four varieties differed significantly in phytic acid, polyphenol content and trypsin inhibitor activity. The newly evolved varieties had lower levels of antinutritional factors than local. The domestic processing and cooking methods like soaking, dehulling and germination, pressure-cooking and microwave cooking reduced the level of antinutritional factors to varying extent. Germination had marked lowering effect on the level of phytic acid and polyphenol content and pressure-cooking and microwave cooking on trypsin inhibitor activity.

Keywords

References

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