Effect of Different Treatments on Chemical Constituents of Mash Beans (Vigna mungo)

Journal of Food Science and Technology

Volumn 35, Issue 6, 1998, Pages 540-542

  Rani, Neerja ^a   Hira, Charanjeet Kaur ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amino acids; Anti nutritional factors; Mash beans; Minerals; Proximate principles

Indexed keywords

EID: 0006079913     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. AOAC (1985) Official Methods of Analysis. 13th edn. Association of Official Analytical Chemists, Washington, DC
2. Belavady B, Banerjee S (1953) Effect of germination on the phosphorus value of Indian pulses. Food Res 18:226-228
3. Booth VH (1971) Problems in the determination of FDNB available lysine. J Sci Food Agric 22:658
4. Carpenter KJ (1960) The estimation of available lysine in animal protein foods. Biochem J 77:604-610
5. Concon JM (1975) Rapid and simple method for the determination of tryptophan in cereal grains. Anal Biochem 67:206-219
6. Eggum BO, Duggal SK (1977) The protein quality of some Indian dishes prepared from wheat. J Sci Food Agric 28:1053-1056
7. Fisher I (1971) Modern Food Analysis. Freeman and Co, Washington, DC p 22
8. Geervani P, Theophilus F (1980) Effect of home processing on the protein quality of selected legumes. J Food Sci 46:707-710
9. Hira CK, Kanwar JK, Kochhar A (1988) Cooking quality and nutritional evaluation of rice beans (Vigna umbelletta). J Food Sci Technol 25:133-136
10. Horn MJ, Jones DB, Blum AE (1946) Colorimetric determination of methionine in proteins and foods. J Biol Chem 166:313-320
11. Kaur RD, Hira CK (1988) Supplementary effect of Aestivum wheat (Triticum aestivum L.) Bengalgram (Cicer arietinum L.) and soybean (Glycine max L.) on protein quality of Durum wheat (Triticum durum Deaf). J Sci Food Agric 48: 201-209
12. Khan MA, Ghafoor A (1978) Effect of soaking, germination and cooking on protein quality of mash beans (Phaseolus mango) J Sci Food Agric 29:461-464
13. Liddell HF, Saville B (1959) Colorimetric determination of cystine. Analyst 84:188-190
14. Liener IE (1976) Legume toxins in relation to protein digestibility. A Review. J Food Sci 41:1076-1081
15. Prabhavati T, Rao BSN (1979) Effects of domestic preparation of cereals and legumes on ionisable iron. J Sci Food Agric 30:195-197
16. Rani N, Hira CK (1993) Effect of various treatments on nutritional quality of faba beans (Vicia faba L.). J Food Sci Technol 30:413-416
17. Roy DN, Rao PS (1971) Evidence, isolation, precipitation and some properties of a trypsin inhibitor in Lathyrus sativus. J Agric Food Chem 19:257-259
18. Shashi Gaur, Sharma YK, Bera MB, Kesharvani GP (1992) Nitrogen solubility of raw and autoclaved faba bean flour. J Food Sci Technol 29:285-288
19. Snook LC (1938) Cereal grains as source of nutritionally useful phosphorus. Emp J Exp Agric 6:20-24
20. Tara KS, Bains GS (1971) Starch damage amylase activity and protein contents of commercial flours in relation to water absorption and maltose values. J Food Sci Technol 8:105-109
21. Walter TF (1955) Experimental Design: Theory and Application. Oxford and IBM Publishing Co., New Delhi
22. Wilson BJ, McNab JM, Bently H (1972) Trypsin inhibitor activity in the field beans (Vicia faba L.). J Food Sci Agric 23:679-684