Ricebean (RB‐32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g/100g) and non‐reducing sugars (5.0g/100g) than fababean (VH‐82‐1). On the other hand, the contents of starch and reducing sugars were more in fababean (53.2g/100g; 608.7mg/100g) than those in ricebean (50.7g/100g; 547.3mg/100g). The starch digestibility (mg maltose released/g meal) of whole raw seeds and husk of ricebean and fababean was 30.8; 6.3 and 42.1; 6.3, respectively. Due to soaking, sprouting and dehulling, a significant (p < 0.05) improvement occurred in in vitro starch digestibility of both ricebean and fababean. Germination for 24 hours in ricebean and 48 hours in fababean was found to be the best as it could improve the starch digestibility to the extent of 100 to 90 per cent over the control.
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1 February 2004
Research Article|
February 01 2004
Contents and digestibility of carbohydrates of ricebean and fababean as affected by simple inexpensive processing methods
K. Saharan;
K. Saharan
K. Saharan is Nutrition Oficer, at the Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.
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N. Khetarpaul;
N. Khetarpaul
N. Khetarpaul is Professor and Head, at the Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.
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S. Bishnoi
S. Bishnoi
S. Bishnoi is a Lecturer, at the Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.
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Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© Emerald Group Publishing Limited
2004
Nutrition & Food Science (2004) 34 (1): 13–16.
Citation
Saharan K, Khetarpaul N, Bishnoi S (2004), "Contents and digestibility of carbohydrates of ricebean and fababean as affected by simple inexpensive processing methods". Nutrition & Food Science, Vol. 34 No. 1 pp. 13–16, doi: https://doi.org/10.1108/00346650410516162
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