Cultivar differences and effect of cooking on moong bean seed antinutrients and in vitro digestibility of protein and starch

被引：0

作者：

Jood, S ^{[1
]}

Sehgal, S ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading, Berks, England

来源：

RECENT ADVANCES OF RESEARCH IN ANTINUTRITIONAL FACTORS IN LEGUME SEEDS AND RAPESEED | 1998年 / 93期

关键词：

moong bean; soaking; cooking; antinutrients; protein; starch digestibility;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Soaking and ordinary cooking of the soaked seed of five moong bean (Vigna radiata L.) cultivars significantly (P less than or equal to 0.05) lowered phytic acid, polyphenols, trypsin inhibitors and improved protein and starch digestibility compared with unprocessed seed. Cultivar differences were significant. The ordinary cooking of soaked seed proved most effective in improving nutritional quality.

引用

页码：425 / 428

页数：4

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