Processing of legumes: Resistant starch and dietary fiber contents

Resistant starch (RS) and dietary fiber contents of differently processed Bengal gram (chickpea), black gram, green gram and red gram (pigeon pea) dhals were determined. In traditionally cooked dhals, RS increased 1.6 to 9 fold, whereas pressure cooked dhals showed a 2.1 to 8 fold increase over that of uncooked dhals. Deep fat frying of a black gram food product resulted in a 3 fold increase in RS. Germination of the whole legumes resulted in only a small increase in RS; but the content of insoluble dietary fiber was higher Pressure-cooking of red gram dhal in the presence of additives showed considerable variation in the yield recovery of RS. Lactic acid and ascorbic acid, added after cooking, enhanced (>100%) RS, addition of hydrocolloids had only marginal effects; whereas addition of spice powder before cooking lowered RS, an effect similar to the one observed upon addition of oils/lipids.