Digestibility of carbohydrates of raw and cooked bengal gram (cicer arietinum), green gram (phaseolus aureus) and horse gram (dolichos biflorus)

Khader, Vijaya; Rao, S. Venkat

doi:10.1016/0308-8146(81)90032-7

Cited by 6 publications

(3 citation statements)

References 5 publications

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“…Some studies suggest that reduction in fl atulence is observed after cooking as compared to the raw seeds (Venkataraman and Jaya 1975 ). However, contradicting studies are available regarding fl atulence production from legumes indicating that cooking or increasing the rate of digestion of horse gram starch may not be correlated to fl atulence production (Khader and Rao 1981 ). It has also been reported that decrease in the antinutrient factors during processing is not the actual decrease in their content but occurs due to leaching or the formation of insoluble complexes between these factors and other components in the seed which make them incapable of chemical colour reaction (Butler et al 1979 ).…”

Section: Cookingmentioning

confidence: 92%

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Drought Stress Tolerant Horse Gram for Sustainable Agriculture

Bhardwaj

Yadav

2014

Sustainable Agriculture Reviews

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Sustainable development is successful development that can be maintained. In agriculture sustainable development is seen as the new paradigm of economic development. Around three billion people living in rural areas are dependent on agriculture as their main source of income. It is not easy to sustain agricultural development given the various kinds of ever changing environmental challenges like metal toxicity, drought, cold, and salinity stresses that crops have to face. Drought stress is one of the most devastating environmental stress severely affecting crop growth, development and yield. To withstand drought stress and sustain the agricultural productivity we need to identify and maintain the natural crop resources.Horse gram ( Macrotyloma unifl orum ) is a highly drought tolerant yet underexploited tropical legume, commonly known as 'kulthi'. The U.S. National Academy of Sciences in 1978 identifi ed horse gram as potential food source for the future. Insurmountable drought tolerance and pest resistance together make it agriculturally an attractive crop. Besides normal cultivation in vitro regeneration of horse gram is an asset. Its high iron, low lipid, low sodium content and slow digestible starch make it a preferred choice for diabetic and obesity patients. Dark coloured seeds of horse gram in form of sprouts usually have higher antioxidant capacity as proven by various in vitro antioxidant assays. Seed extracts from horse gram contain isofl avones and glucopyranosides which show in vitro antilithic activity leading to reduced stone formation. When different processing techniques are used in combination they act synergistically reducing most of the antinutritional factors like polyphenols, lectins protease inhibitors in horse gram. However, some of the antinutrients have also been projected as health-promoting factors having anticancerous and antioxidant properties. Here we review the major points about horse gram: (1) morphology and physiology, (2) cultivation (3) composition, (4) medical implications, (5) antinutritional factors and their processing. To enhance horse gram's utilization potential future research areas are highlighted. Also, an effort has been made to compile updated research activities conducted on horse gram from 1968 to 2013.

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Section: Cookingmentioning

confidence: 92%

“…Fractionated crude extracts from aerial parts of horse gram have shown signifi cant hemolytic activity in mouse erythrocytes (Kawsar et al 2009 ). The toxicity of these compounds can be reduced by treatments like moist heat, cooking and germination (Khader and Rao 1981 ).…”

Section: Hemagglutininsmentioning

confidence: 99%

Drought Stress Tolerant Horse Gram for Sustainable Agriculture

Bhardwaj

Yadav

2014

Sustainable Agriculture Reviews

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“…Malting of wheat (Sethi and Bains, 1978;Suhasini and Malleshi, 1995), sorghum (Palmer, 1992), rice (Capanzana andBuckle, 1997, Chakravarty, 1997), and finger millet (Nout and Davis, 1982;Malleshi and Desikachar, 1986a) is also practiced in Europe, Africa, and Asia. On the other hand, sprouting of grain legumes for food is practiced globally (Khader and Venkat Rao, 1981;Vanderstoep, 1982;Kaur et al, 2007). Dried, sprouted legumes are termed as legume malt (Malleshi and Klopfenstein, 1996).…”

Section: Maltingmentioning

confidence: 99%

Medical Foods from Natural Sources

Kaur¹

2009

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In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)

1987

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The in vitro digestibility of native and germinated pigeon pea starches both in raw and cooked forms were investigated. The rate of digestibility (glucoamylase) was different for the two raw starches. There was a preferential utilization of low molecular weight ‘amyloses’ in the germinated samples, during in vitro enzymatic digestion of the raw granule. On acid hydrolyses, germinated samples produced lower molecular weight fragments than did raw starch, though the rate of reducing sugar released was not different. It may therefore be concluded that the size of the „amylopectin”︁ molecule is smaller in germinated starch. The easy availability of low molecular weight „amyloses”︁ may also influence the greater susceptibility of germinated starches to amylolysis even after cooking.

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Digestibility of carbohydrates of raw and cooked bengal gram (cicer arietinum), green gram (phaseolus aureus) and horse gram (dolichos biflorus)

Cited by 6 publications

References 5 publications

Drought Stress Tolerant Horse Gram for Sustainable Agriculture

Drought Stress Tolerant Horse Gram for Sustainable Agriculture

Medical Foods from Natural Sources

In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)

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