Effect of cooking and processing on protein quality of Bengal gram, green gram and horse gram
Khader, V.; Rao, S.V.
Indian Journal of Nutrition and Dietetics 23(3): 57-65
Steam-cooking for periods of 5-40 minutes did not affect the protein efficiency ratio (PER) of bengal gram and green gram dhals. Autoclaving at 10 lbs upto a period of 10 miutesn did not affect the PER of green gram while similar treatment for 10-30 min resulted in a slight increase in the PER of Bengal gram dhal; heat-treatment beyond these periods resulted in slight reductions in PER of the dhals. PER data also indicated that a period of cooking at 10-15 lbs pressure for 20-30 minutes is optimum for improvement of the nutritional quality of whole horse gram. The protein quality was not affected by autoclaving horse gram dhal for periods of 10-60 minutes at 10 lbs pressure. Dehusking resulted in a marked improvement in the PER of horse gram and bengal gram while there was only a slight improvement with green gram. Puffed bengal gram had a protein quality similar to that of the cooked dhal. Roasting resulted in a considerable improvement of the PER of whole horse gram while no improvement was observed with whole green gram. The apparent digestibility of the proteins of the three legumes improved on dehusking and puffing or roasting.