Effect of domestic processing and cooking methods on the contents of carbohydrates of amphidiploids (black gram × Mung bean)

Abstract

The effects of soaking, ordinary and pressure cooking of soaked and unsoaked seeds and the effects of sprouting on sugar and starch contents of amphidiploid (black gram × Mung bean) seeds were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of sugars of soaked as well as unsoaked seeds; starch contents, however, decreased. Germination decreased starch, thereby raising the level of the soluble sugars.