Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (<i>Phaseolus mungo</i> L.) cultivars

Kaur, Maninder; Singh, Narpinder

doi:10.1002/jsfa.2789

Cited by 34 publications

(21 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Bulk Density. Bulk density was determined by following the method of Kaur and Singh (2007). A 10 mL graduated cylinder was gently filled with raw and fermented black-eyed pea flour samples with a least count of 0.5 mL.…”

Section: Methodsmentioning

confidence: 99%

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

et al. 2017

View full text Add to dashboard Cite

Cereal Chem. 94(3):437-442Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water-and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco-2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples. † Corresponding

show abstract

Section: Methodsmentioning

confidence: 99%

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Legumes have a high food value and store well, play an important role in the diet of most of the people of the world, being second only to cereals as a source of human and animal food (Singh, Kaur, Sandhu, & Sodhi, 2004). Legumes not only add variety to the human diet, but also serve as an economical source of supplementary proteins for the large human populations in developing countries, such as India, where the majority of the population is vegetarian (Kaur & Singh, 2007b). In general, legumes are sources of complex carbohydrate, protein and dietary fibre, having significant amounts of vitamins and minerals, and high energetic value (Tharanathan & Mahadevamma, 2003).…”

Section: Introductionmentioning

confidence: 99%

Diversity in properties of seed and flour of kidney bean germplasm

et al. 2009

Self Cite

View full text Add to dashboard Cite

“…Hydration, oil absorption, foaming, emulsification, and gelation properties of the investigated seeds/flour contribute to functionality and are therefore important properties. For these reasons, oilseed cakes/flours (Kinsella, ), and many dry beans (Alvarez, Fuentes, & Canet, ; Boye, Zare, & Pletch, ; Kaur & Singh, , ; Nagmani & Prakash, ; Siddiq & Uebersax, ; Sozer, Holopainen‐Mantila, & Poutanen, ) have been investigated for their functional properties. Efforts to evaluate dry bean flour functional properties, as compared to those of oilseeds, however, appear to be lacking.…”

Section: Introductionmentioning

confidence: 99%