Digestibility of carbohydrates of raw and cooked bengal gram (Cicer arietinum), green gram (Phaseolus aureus) and horse gram (Dolichos biflorus)
Khader, V.; Rao, S.V.
Food Chemistry 7(4): 267-272
In vitro digestion with pancreatin, preceded by pepsin, increased the rate of liberation of maltose from soaked Bengal gram, Green gram and Horse gram on blending first in water prior to cooking instead of cooking first before blending. The fecal bulk and cecal volume were not significantly different when the legumes were fed to rats after cooking as such, or cooking prior to, or after, blending. The results indicate that increasing the rate of digestion of carbohydrates may not be of value in reducing the flatulence caused by these legumes.