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NUTRIENTS AND ANTINUTRIENTS IN RICE BEAN (VIGNA UMBELLATA) VARIETIES AS EFFECTED BY SOAKING AND PRESSURE COOKING

Malika Bajaj*
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004, India
malika_bajaj@yahoo.com

Page Range:
71-74
Article ID:
DR-758
Online Published:
Abstract
The effect of two processing treatments- soaking and pressure cooking on level of nutrients and antinutrients in rice bean (Vigna umbellata) was Four Investigated types  of rice bean (Vigna umbellata) viz., RBL-1, RBL-6, RBL-35 and RBL-50 were subjected to soaking (12h) and pressure cooking (15 min) and analyzed for proximate composition  and antinutritional constituents. Significant per cent reduction was observed in content of phytic acid, trypsin inhibitor activity, polyphenols, saponins after soaking and pressure cooking, respectively. Soaking and pressure cooking, however, did not affect the protein, ash, fat and fiber content of rice bean varieties significantly. The use of domestic processing like soaking and pressure cooking significantly improved the nutritional composition by reducing the level of antinutrients to a great extent without affecting the other nutrients.
Keywords
Antinutrients, Pressure cooking, Proximate composition, Rice bean, Soaking.
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