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Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).
Nahrung. 2000 Dec; 44(6):447-50.N

Abstract

The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.

Authors+Show Affiliations

Kaur M
Punjab Agricultural University, Department of Foods and Nutrition, IND-Ludhiana-141004, India.
Kawatra BL
No affiliation info available

MeSH

Chromatography, PaperCookingFabaceaeFermentationFlatulenceFood HandlingGerminationOligosaccharidesPlants, MedicinalRaffinose

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

11190844

Citation

Kaur, M, and B L. Kawatra. "Effect of Domestic Processing On Flatus Producing Factors in Ricebean (Vigna Umbellata)." Die Nahrung, vol. 44, no. 6, 2000, pp. 447-50.
Kaur M, Kawatra BL. Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata). Nahrung. 2000;44(6):447-50.
Kaur, M., & Kawatra, B. L. (2000). Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata). Die Nahrung, 44(6), 447-50.
Kaur M, Kawatra BL. Effect of Domestic Processing On Flatus Producing Factors in Ricebean (Vigna Umbellata). Nahrung. 2000;44(6):447-50. PubMed PMID: 11190844.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata). AU - Kaur,M, AU - Kawatra,B L, PY - 2001/2/24/pubmed PY - 2001/3/3/medline PY - 2001/2/24/entrez SP - 447 EP - 50 JF - Die Nahrung JO - Nahrung VL - 44 IS - 6 N2 - The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/11190844/Effect_of_domestic_processing_on_flatus_producing_factors_in_ricebean__Vigna_umbellata__ DB - PRIME DP - Unbound Medicine ER -