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Legume Research
Print ISSN: 0250-5371
Online ISSN: 0976-0571
NASS Rating
6.80
SJR
0.32
CiteScore
0.906

Chief Editor:
J. S. Sandhu
Vice Chancellor, SKN Agriculture, University, Jobner, VC, NDUAT, Faizabad, Deputy Director General (Crop Science), Indian Council of Agricultural Research (ICAR), New Delhi
Frequency:Monthly
Indexing:
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Go...

Legume Research, volume 35 issue 3 (september 2012) : 214 - 219

CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA)

Rajni Modgil*, K. Mankotia, Radhna Gupta, S.R. Malhotra, Beenu Tanwar
1Department of Food Science and Nutrition College of Home Science, CSK Himachal Pradesh Krishi Vishwavidalaya, Palampur-176 061, India

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Cite article:- Modgil* Rajni, Mankotia K., Gupta Radhna, Malhotra S.R., Tanwar Beenu (2025). CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA). Legume Research. 35(3): 214 - 219. doi: .

ABSTRACT

Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors
and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant (P£0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; whereas cooking resulted in an increase in all above parameters except starch
which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking,
resulted in significant (P£0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.

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