Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean |
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Authors: | SANTOSH KHOKHAR B M CHAUHAN |
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Affiliation: | Authors Khokhar and Chauhan are with the Dept. of Foods and Nutrition, Haryana Agricultural Univ., Hisar-125 004, India. |
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Abstract: | Protein digestibility (in vitro) of dry seeds of moth bean cultivars varied significantly from 58.69 to 62.06%. The protein digestibility improved significantly when the seeds were given different domestic processing and cooking treatments including soaking, sprouting, ordinary cooking and pressure cooking. Pressure cooking of the seeds presoaked in plain water or mixed mineral salt solution had the most pronounced effect. |
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