Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods |
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Authors: | Sudesh Jood Bhag M Chauhan Amin C Kapoor |
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Abstract: | Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect. |
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Keywords: | Saponin chickpea black gram processing cooking |
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