Effect of Soaking Sprouting and Cooking on Physico-Chemical Properties of Moth Beans (Vigna aconitifolia)
Bibliographic Data
| ID | 5199401 |
|---|---|
| Authors | K Mankotia, Rajni Modgil (Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya) |
| Year | 2003 |
| Volume | 14 |
| Issue | 4 |
| Pages | 297-299 |
| Publication date | 2003-07-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Human Ecology (JOURNAL) |
| Journal identifiers | ISSN: 0970-9274 • E-ISSN: 2456-6608 |
| Publisher | Kamla Raj Enterprises (PUBLISHER) |
| DOI | 10.1080/09709274.2003.11905627 |
| OpenAlex | W2189619010 |
| Language | EN |
Effect of soaking sprouting and cooking on the physico-chemical properties of moth beans was seen. Soaking, Sprouting and Cooking resulted in an increase in the 100 kernal weight, length and width of moth beans whereas density (weight volume ratio) decreased. There was decrease in the protein content of soaked, sprouted and cooked grains whereas an increase in PER and FER was observed these were fed to rats. Results have revealed that cooking increase the food efficiency ratio and protein efficiency ratio of grain
Biology · Body weight · Protein efficiency ratio · Sprouting · Vigna · Weight gain · Agricultural pest management studies · Chemistry · Moringa oleifera research and applications · Rabbits: Nutrition, Reproduction, Health · Food Science · Horticulture
| Highly cited | No |
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