In vitro and in vivo digestibility of legume carbohydrates.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6981/
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| Title |
In vitro and in vivo digestibility of legume carbohydrates.
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| Creator |
Shurpalekar, K. S.
Sundaravalli, O. E. Rao, M. N. |
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| Subject |
01 Carbohydrates
22 Legumes-Pulses |
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| Description |
The carbohydrate fractions of (i) Bengal gram (Cicer arietinum), (ii) black gram (Phaseolus mungo), (iii) red gram (Cajanus cajan) and (iv) green gram (Phaseolus aureus) were analysed for chemical composition according to AOAC procedures. Results of analysis of chemical composition for (i)-(iv) resp., were: % starch, 71.3, 74.4, 69.0 and 70.8; % moisture, 9.1, 9.6, 8.7 and 13.0; % protein, 3.8, 2.4, 2.9 and 2.4; % ash, 3.2, 2.2, 3.9 and 2.5; and % crude fibre, 1.6, 2.2, 1.7 and 1.3. Results of digestibility studies show that of the 4 legumes, (iv) was the most digestible.
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| Date |
1979
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Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6981/1/Nutrition%20Reports%20International%2C%20Volume-19%281%20%281979%29%20111-117.pdf
Shurpalekar, K. S. and Sundaravalli, O. E. and Rao, M. N. (1979) In vitro and in vivo digestibility of legume carbohydrates. Nutrition Reports International, 19 (1). 111-117, 14 ref.. |
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