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Current IssueEditorial BoardOnline First ArticlesArchive

volume 35 issue 3 (september 2012) : 214 - 219

CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA)

R
Rajni Modgil*
K
K. Mankotia
R
Radhna Gupta
S
S.R. Malhotra
B
Beenu Tanwar
1Department of Food Science and Nutrition College of Home Science, CSK Himachal Pradesh Krishi Vishwavidalaya, Palampur-176 061, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Modgil* Rajni, Mankotia K., Gupta Radhna, Malhotra S.R., Tanwar Beenu (2025). CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA). Legume Research. 35(3): 214 - 219. doi: .

ABSTRACT

Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors
and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant (P£0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; whereas cooking resulted in an increase in all above parameters except starch
which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking,
resulted in significant (P£0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.

REFERENCES

  1. AOAC (1995). Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C.
  2. Awadalla M.Z., El-Gedaily A.M., El-Shamy A.E., El-Aziz K.A. (1980). Studies on some Egyptian Foods. Zeitschrift-fur-ernahrungswissenschaft. 19:244-247.
  3. Barampama Z. and Simard R.E. (1995). Effect of soaking, sprouting, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Fds. Human Nutri. 4:349-361.
  4. Binder A.F., Doell B.H. (1957). Biological Evaluation of Protein in Foods. Br. J. Nutri. 11:140-148.
  5. Cerning J. and Guilbot J. (1973). Changes in carbohydrate composition during maturation of wheat and barley kernel. Cereal Chem. 50:220.
  6. Chapman D.G., Castillo R. and Campbell J.A. (1959). Evaluation of proteins in foods. Canadian journal of biochemical physiology 37:679-685.
  7. Chen P.S., Tosibora T.Y. and Warner H. (1956). Micro determination of phosphorus. Analytical Chem. 28:1756-1759.
  8. Chick H., Hatchinson J.C. and Jackson H.M. (1954). The biological value of protein v1. Further investigation of balace sheet method. Biochemistry Journal 29:1702-1706.
  9. Clegg. M.M. (1956). The application of the anthrone reagent to the estimation at starch in cereals. J. Sci. Food Agri. 7:40-42.
  10. Davis N.T. and Reid H. (1979). An evaluation of phytate, zinc, copper, iron and magnesium content of and availability from soya based textured vegetables. British J. Nutrition. 41:579.
  11. Duhan A., Kheterpaul N. and Bishnoi S. (2001). Effect of soaking, germination and cooking on phytic acid and hydrochloric acid extractability of pigeon pea cultivars. J. Food Sci. Tech. 38:374-378.
  12. Gopalan C., Ramasastri B.V. and Balasubramanium S. (1995). Nutritive value of Indian Foods. National Institute of Nutrition, ICMR, Hyderabad.
  13. Gupta V., R. Modgil, Kalia M. (2005). Effect of domestic cooking on the in vivo protein quality of Faba beans. J. Food Sci. Technol 45:501-503.
  14. India (2000). A reference Manual, Research and reference division ministry of Information and Broadcasting. Govt. of India, New Delhi.
  15. Johnston D.E. and Oliver W.T. (1982). The influence of cooking technique on dietary fibre of boiled potato. J. Food. Tech. 17:99.
  16. Kataria A., Chauhan B.M. and Punia D. (1990). Effect of domestic processing and cooking methods on the content of amphidiploids (black gram x mung bean) Food Chemistry, 36:63-67.
  17. Lowry D.H., Rosebrough N.J., Farr A.L. and Randa U.R.J. (1951). Protein measurements with Folin phenol reagent. Journal of Biological Chemistry 193:265-275.
  18. National Academy of Science (1972) Recommended levels of vitamin mixture for rats (BARR Committee on Animal Nutrition) (Cited from control of diets in laboratory animal Experiment) National academy of Science
  19. Washington D.C.
  20. Rani N. and Hira K. (1993). Effect of various treatments on nutritional quality of faba bean (Vicia faba). J. Food Scie. Techno. 30:413-416.
  21. Ray D.N. and Rao P.S. (1971). Evidence of isolation, purification and some properties of trypsin inhibitor activity in Lathyrus sativus. J. Agri. Food Chemistry 19:257.
  22. Sendecor W. and Cochran W. (1968). Statistical Methods. 6th Ed. Oxford IBH Publication. New Delhi.
  23. Somogyi M. (1945). A new reagent for the determination of sugar. Journal of Biological Chemistry. 160-161.
  24. Van Soest P.J. and Wine R.H. (1967). Uses of detergents in the analysis of fibrous foods, determination of plant cell wall constituents. Analytical Chem. 50:50-53.
  25. Vidal Valverde C. and Frias J. (1992). Dietary fibre in processed lentils. Journal of Food Science 57:1161-1163.
  26. Wu Wu, Williams W.P. KunkelME Acton J.C., Wardlaw F.B., Hunag Y. and Grimes L.W. (1995),True protein digestibility and digestibility corrected amino acid score of red kidney beans (Phaseolus vulgaris L.) Journal of Agric. Food Chem. 43:1295-1298.
  27. Yemen E.W., Willis A.J. (1954). The estimation of carbohydrates in plant extracts by anthrone. J. Biochem.
  28. 57:508-509.
  29. Youseff M.M., EL-A al M.M.A. and Shekib L.A.E. and Zien A.H.H. (1987). Effect of dehulling, soaking and germination on chemical and minerals elements and protein pattern of Faba bean (Vicia faba). Food Chem. 2:129-136.
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    volume 35 issue 3 (september 2012) : 214 - 219

    CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA)

    R
    Rajni Modgil*
    K
    K. Mankotia
    R
    Radhna Gupta
    S
    S.R. Malhotra
    B
    Beenu Tanwar
    1Department of Food Science and Nutrition College of Home Science, CSK Himachal Pradesh Krishi Vishwavidalaya, Palampur-176 061, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Modgil* Rajni, Mankotia K., Gupta Radhna, Malhotra S.R., Tanwar Beenu (2025). CARBOHYDRATES, MINERALS, ANTINUTRITIONAL CONSTITUENTS AND IN VIVO PROTEIN QUALITY OF DOMESTICALLY PROCESSED COW PEAS, (VIGNA UNGICULATA). Legume Research. 35(3): 214 - 219. doi: .

    ABSTRACT

    Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors
    and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant (P£0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; whereas cooking resulted in an increase in all above parameters except starch
    which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking,
    resulted in significant (P£0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.

    REFERENCES

    1. AOAC (1995). Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C.
    2. Awadalla M.Z., El-Gedaily A.M., El-Shamy A.E., El-Aziz K.A. (1980). Studies on some Egyptian Foods. Zeitschrift-fur-ernahrungswissenschaft. 19:244-247.
    3. Barampama Z. and Simard R.E. (1995). Effect of soaking, sprouting, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Fds. Human Nutri. 4:349-361.
    4. Binder A.F., Doell B.H. (1957). Biological Evaluation of Protein in Foods. Br. J. Nutri. 11:140-148.
    5. Cerning J. and Guilbot J. (1973). Changes in carbohydrate composition during maturation of wheat and barley kernel. Cereal Chem. 50:220.
    6. Chapman D.G., Castillo R. and Campbell J.A. (1959). Evaluation of proteins in foods. Canadian journal of biochemical physiology 37:679-685.
    7. Chen P.S., Tosibora T.Y. and Warner H. (1956). Micro determination of phosphorus. Analytical Chem. 28:1756-1759.
    8. Chick H., Hatchinson J.C. and Jackson H.M. (1954). The biological value of protein v1. Further investigation of balace sheet method. Biochemistry Journal 29:1702-1706.
    9. Clegg. M.M. (1956). The application of the anthrone reagent to the estimation at starch in cereals. J. Sci. Food Agri. 7:40-42.
    10. Davis N.T. and Reid H. (1979). An evaluation of phytate, zinc, copper, iron and magnesium content of and availability from soya based textured vegetables. British J. Nutrition. 41:579.
    11. Duhan A., Kheterpaul N. and Bishnoi S. (2001). Effect of soaking, germination and cooking on phytic acid and hydrochloric acid extractability of pigeon pea cultivars. J. Food Sci. Tech. 38:374-378.
    12. Gopalan C., Ramasastri B.V. and Balasubramanium S. (1995). Nutritive value of Indian Foods. National Institute of Nutrition, ICMR, Hyderabad.
    13. Gupta V., R. Modgil, Kalia M. (2005). Effect of domestic cooking on the in vivo protein quality of Faba beans. J. Food Sci. Technol 45:501-503.
    14. India (2000). A reference Manual, Research and reference division ministry of Information and Broadcasting. Govt. of India, New Delhi.
    15. Johnston D.E. and Oliver W.T. (1982). The influence of cooking technique on dietary fibre of boiled potato. J. Food. Tech. 17:99.
    16. Kataria A., Chauhan B.M. and Punia D. (1990). Effect of domestic processing and cooking methods on the content of amphidiploids (black gram x mung bean) Food Chemistry, 36:63-67.
    17. Lowry D.H., Rosebrough N.J., Farr A.L. and Randa U.R.J. (1951). Protein measurements with Folin phenol reagent. Journal of Biological Chemistry 193:265-275.
    18. National Academy of Science (1972) Recommended levels of vitamin mixture for rats (BARR Committee on Animal Nutrition) (Cited from control of diets in laboratory animal Experiment) National academy of Science
    19. Washington D.C.
    20. Rani N. and Hira K. (1993). Effect of various treatments on nutritional quality of faba bean (Vicia faba). J. Food Scie. Techno. 30:413-416.
    21. Ray D.N. and Rao P.S. (1971). Evidence of isolation, purification and some properties of trypsin inhibitor activity in Lathyrus sativus. J. Agri. Food Chemistry 19:257.
    22. Sendecor W. and Cochran W. (1968). Statistical Methods. 6th Ed. Oxford IBH Publication. New Delhi.
    23. Somogyi M. (1945). A new reagent for the determination of sugar. Journal of Biological Chemistry. 160-161.
    24. Van Soest P.J. and Wine R.H. (1967). Uses of detergents in the analysis of fibrous foods, determination of plant cell wall constituents. Analytical Chem. 50:50-53.
    25. Vidal Valverde C. and Frias J. (1992). Dietary fibre in processed lentils. Journal of Food Science 57:1161-1163.
    26. Wu Wu, Williams W.P. KunkelME Acton J.C., Wardlaw F.B., Hunag Y. and Grimes L.W. (1995),True protein digestibility and digestibility corrected amino acid score of red kidney beans (Phaseolus vulgaris L.) Journal of Agric. Food Chem. 43:1295-1298.
    27. Yemen E.W., Willis A.J. (1954). The estimation of carbohydrates in plant extracts by anthrone. J. Biochem.
    28. 57:508-509.
    29. Youseff M.M., EL-A al M.M.A. and Shekib L.A.E. and Zien A.H.H. (1987). Effect of dehulling, soaking and germination on chemical and minerals elements and protein pattern of Faba bean (Vicia faba). Food Chem. 2:129-136.
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