Effect of processing on starch digestibility in some legumes — An in vitro study

Abstract

SummaryThe effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (Cicer arietinum L.), cowpea (Vigna unguiculata) and green gram (Vigna radiata) was studied using an in vitro dialysis system. The processes studied were fermentation, germination, pressure cooking and roasting. The released sugars measured as glucose equivalents after 3 h digestion were expressed as digestibility index (DI). All the processing treatments except roasting, increased the rate of starch digestibility in all the three legumes. Subsequent cooking of the gerniinated/fermented legumes lead to a further increase in starch digestibility. The results of the study indicate that 'slow release' property of legumes is heat labile and that loss of this property is independent of macro-nutrient and starch content.

Change in Health Ingredients of Whole Tibetan Hull-Less Barley after Steam Explosion and Simulated DigestionIn vitro

“…However, there was no difference between extruded and cooked samples. The results were in line with the previous reports that roasting reduced the glucose releasing rate of starch in legumes (Urooj and Puttaraj 1994). Additionally, Duh et al (2001) demonstrated that the amounts of glucose in water extracts decreased from 98.87 to 32.63 μg/g as roasting temperature increased from unroasted to 341C.…”

Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend

“…ork & Asp, 1983; Garcia-Alonso, Jimenez, Martin, Bravo, & Sauro, 1999; Urooj & Puttaraj, 1994). These results are in agreement with other studies where it has been reported that extrusion improves digestibility of cereals (Dhalin & Lorenz, 1993;Meance, Achour, & Briend, 1999), but that nonsignificant differences exist between extruded and cooked blends (Meance et al, 1999).…”

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

“…One also has to remember that pea starches are of a different structure to wheat starch and thus may also exert an effect. Table illustrates that WAI and CL values increased at increasing amount of pea flour (Table ); this aspect may be due to the nature of interaction of legume starch with fiber and protein . Previous research has illustrated that the substitution of semolina flour with legume flour attributed to the structural changes in the protein network, which in turn was reflected in greater cooking losses .…”