Abstract
The effect of two processing treatments- soaking and pressure cooking on level of nutrients and antinutrients in rice bean (Vigna umbellata) was Four Investigated types of rice bean (Vigna umbellata) viz., RBL-1, RBL-6, RBL-35 and RBL-50 were subjected to soaking (12h) and pressure cooking (15 min) and analyzed for proximate composition and antinutritional constituents. Significant per cent reduction was observed in content of phytic acid, trypsin inhibitor activity, polyphenols, saponins after soaking and pressure cooking, respectively. Soaking and pressure cooking, however, did not affect the protein, ash, fat and fiber content of rice bean varieties significantly. The use of domestic processing like soaking and pressure cooking significantly improved the nutritional composition by reducing the level of antinutrients to a great extent without affecting the other nutrients.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.