In Vitro Protein and Starch Digestibility in Selected Germinated Legume Flours

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Authors

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

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.

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Published

1993-06-01

How to Cite

Mehta, P. M., & Bedi, B. (1993). <i>In Vitro</i> Protein and Starch Digestibility in Selected Germinated Legume Flours. The Indian Journal of Nutrition and Dietetics, 30(6), 149–153. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8126

Issue

Volume 30, Issue 6, June 1993

Section

Original Articles

License

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