Effect of cooking on the digestibility and nutritive value of the proteins of black gram (Phaseolus mungo) and green gram (Phaseolas radiatus)

Devadas, R.P.; Leela, R.; Chandrasekaran, K.N.

Indian Journal of Nutrition and Dietetics 1: 84-86


Black gram or green gram, raw, pressure cooked or baked, was included in rat diets to supply 10% protein. The protein efficiency ratio and biological value of both legumes increased significantly with baking, but pressure cooking had no significant effect. Both heat treatments caused a small loss in true digestibility.