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Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking.
Plant Foods Hum Nutr. 1988; 38(1):51-9.PF

Abstract

Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility, significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of the sugars and digestibility of starch of soaked as well a unsoaked seeds. Starch contents, however, were decreased. Germination decreased starch thereby raising the level of the soluble sugars. Starch digestibility was increased appreciably.

Authors+Show Affiliations

Kataria A
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Chauhan BM
No affiliation info available

MeSH

Carbohydrate MetabolismCookingDietary CarbohydratesDigestionFabaceaeFood HandlingHot TemperatureIn Vitro TechniquesNutritive ValuePlants, MedicinalStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

3231594

Citation

Kataria, A, and B M. Chauhan. "Contents and Digestibility of Carbohydrates of Mung Beans (Vigna Radiata L.) as Affected By Domestic Processing and Cooking." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 38, no. 1, 1988, pp. 51-9.
Kataria A, Chauhan BM. Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking. Plant Foods Hum Nutr. 1988;38(1):51-9.
Kataria, A., & Chauhan, B. M. (1988). Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 38(1), 51-9.
Kataria A, Chauhan BM. Contents and Digestibility of Carbohydrates of Mung Beans (Vigna Radiata L.) as Affected By Domestic Processing and Cooking. Plant Foods Hum Nutr. 1988;38(1):51-9. PubMed PMID: 3231594.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking. AU - Kataria,A, AU - Chauhan,B M, PY - 1988/1/1/pubmed PY - 1988/1/1/medline PY - 1988/1/1/entrez SP - 51 EP - 9 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 38 IS - 1 N2 - Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility, significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of the sugars and digestibility of starch of soaked as well a unsoaked seeds. Starch contents, however, were decreased. Germination decreased starch thereby raising the level of the soluble sugars. Starch digestibility was increased appreciably. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/3231594/Contents_and_digestibility_of_carbohydrates_of_mung_beans__Vigna_radiata_L___as_affected_by_domestic_processing_and_cooking_ DB - PRIME DP - Unbound Medicine ER -