Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (<I>Phaseolus mungo</I>) and Green Gram (<I>Phaseolus radiatus</I>)

Authors

  • Rajammal P. Devadas Sri Avinashilingam Home Science College, Coimbatore
  • R. Leela Sri Avinashilingam Home Science College, Coimbatore
  • K. N. Chandrasekaran Sri Avinashilingam Home Science College, Coimbatore

Abstract

The leguminous seeds (pulses) are an important source of proteins in the Indian dietaries. They are rich sources of certain essential amino acids (lysine and threonine) in which cereal and millet proteins are partially deficient. The nutritive value of the proteins of legumes is adversely affected by the presence of tryptic and growth inhibitors present in them. It has been shown by some workers that optimal heat processing destroys the inhibitors and consequently brings about a marked improvement in the nutritive value of their proteins. Very little information is, however, available on the effect of different methods of cooking on the nutritive value of common Indian pulses.

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Published

1964-04-01

How to Cite

Devadas, R. P., Leela, R., & Chandrasekaran, K. N. (1964). Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (<I>Phaseolus mungo</I>) and Green Gram (<I>Phaseolus radiatus</I>). The Indian Journal of Nutrition and Dietetics, 1(2), 84–86. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/5014

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