Article Id: ARCC533 | Page : 214 - 219
Rajni Modgil*, K. Mankotia, Radhna Gupta, S.R. Malhotra and Beenu Tanwar rajni_modgil1@yahoo.com
Address : Department of Food Science and Nutrition College of Home Science, CSK Himachal Pradesh Krishi Vishwavidalaya, Palampur-176 061, India


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.


Cow peas Starch Sugars NDF ADF Minerals Phytic acid Protein digestibility Rats.


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