Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean

Qualitas Plantarum Plant Foods for Human Nutrition

Volumn 31, Issue 1, 1981, Pages 71-76

  Satwadhar, P N ^a   Kadam, S S ^b   Salunkhe, D K ^b  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

^b MAHATMA PHULE KRISHI VIDYAPEETH   (India)

Author keywords

Digestibility; horse gram; moth bean; polyphenols; proteins

Indexed keywords

EID: 0001785221     PISSN: 03773205     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/BF01093890     Document Type: Article

References (14)

1. The nutritional role of polyphenols in beans
2. Tannins in sorghum grain: problems, solutions and opportunities
3. The effects of diets containing field beans of high or low polyphenolic content on the activity of digestive enzymes in the intestine of rat
4. Toxic factors in legumes and their elimination
5. Legume toxins in relation to protein digestibility
6. Treatments of sorghum grain that reduce the assayable tannin content and their effect on the nutritional value of the grain
7. Tannin content as a function of grain maturity and drying conditions in several varieties of sorghum
8. A modified ninhydrin colorimetric analysis for amino acids
9. Studies on chemical constitues and their influence on cookability in pigeon pea
10. Effect of germination on the carbohydrates, proteins, trypsin inhibitor, amylase inhibitor, and hemagglutini in horse gram and moth bean