Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

Abstract

The effect of black gram starch on the utilization of casein was also tested in albino rats using PER, digestibility coefficient, biological value and net protein utilization as parameters. Soaking reduced the levels of sugars, starch and oligosaccharides but starch digestibility was improved significantly. Cooking increased the level of sugars while starch and verbascose content was decreased. Starch digestibility was also improved on cooking. Stachyose and raffinose contents were increased when unsoaked seeds were cooked, but decreased when the seeds were soaked before cooking. Germination decreased starch and oligosaccharide contents thereby raising the level of the soluble sugars. Starch digestibility was increased appreciably on germination. On cooking, the black gram starch promoted growth similar to corn starch as no difference was noticed in the parameters studied in albino rats.

Compositional studies and biological activities of some mash bean (Vigna mungo (L.) Hepper) cultivars commonly consumed in Pakistan

“…Treatments like roasting; autoclaving and cooking may be utilized to increase the legume proteins digestibility. In vitro starch digestibility values are close to those reported earlier [20]. Since legume starches generally contain more amylase, therefore these are less digestible.…”