The Indian Journal of Nutrition and Dietetics

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In Vitro Protein and Starch Digestibility in Selected Germinated Legume Flours


Affiliations
1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002, India
     

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Germination is the new food processing technology which provides an alternative for improving the nutritional quality of food of plant sources. It is simple, inexpensive and improves the palatabillty, digestibility and availability of certain nutrients. During germination several enzyme systems become active; vitamins are found to increase, whereas there is reduction in phytates and tonnates. There is improvement in bioavailability of iron and decrease in oligosaccharide content.
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  • In Vitro Protein and Starch Digestibility in Selected Germinated Legume Flours

Abstract Views: 497  |  PDF Views: 1

Authors

Pallavi M. Mehta
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002, India
Balvinder Bedi
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002, India

Abstract


Germination is the new food processing technology which provides an alternative for improving the nutritional quality of food of plant sources. It is simple, inexpensive and improves the palatabillty, digestibility and availability of certain nutrients. During germination several enzyme systems become active; vitamins are found to increase, whereas there is reduction in phytates and tonnates. There is improvement in bioavailability of iron and decrease in oligosaccharide content.