Asian Journal of Dairy and Food Research, volume 23 issue 1 (march 2004) :

EFFECT OF SOAKING, GERMINATION, HEATING AND ROASTING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF FABABEAN AND UTILIZATION IN PREPARATION OF VARIOUS INDIAN LEAVENED PRODUCTS

Dogra J., Dhaliwal Y.S.*, Kalia Manoranjan
1Department of Food Science and Human Nutrition, CSK Himachal Pradesh Agricultural University, Palampur (HP)-176062, India.
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Cite article:- J. Dogra, Y.S.* Dhaliwal, Manoranjan Kalia (2024). EFFECT OF SOAKING, GERMINATION, HEATING AND ROASTING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF FABABEAN AND UTILIZATION IN PREPARATION OF VARIOUS INDIAN LEAVENED PRODUCTS. Asian Journal of Dairy and Food Research. 23(1): . doi: .
Fababeans seeds were cleaned, soaked (12h), germinated (48 and %h), heated (80°C for 15 min) and roasted (20 min) before converting into flour fineness. The protein and fat contents increased with germination of fababean grains. The heat treatment given to ‘soaked’ and ‘soaked and germinated (48 and 96 h)’ sample had improving effect on the nutrients. The roasting of fababean slightly decreased the protein and fat contents. The free fatty acids and free amino acid contents of fababean flour decreased with different treatments. Similarly the total carbohydrates and starch contents also decreased with different treatments. The diastase and protease activities increased with increase in germination period. The lipase activity of fababean flour decreased with soaking and also with germination of the soaked samples. The roasting of ‘soaked’, ‘soaked and germinated grains had decreasing effect on diastase and lipase activities. However the trypsin inhibitor activity was reduced with soaking, germination and heating of fababeans. The supplementation of wheat flour with fababean flours upto 15 per cent was acceptable for making acceptable quality naan and kultche. The higher levels of fababean were acceptable for making gulgulae (upto 20%), bhuturu (upto 30%) and babru (upto 40%). The heat treatment given to ‘soaked’, ‘soaked and germinated (48 and 96h}’ fababeans further improved the acceptability of the products.

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