Volume : V, Issue : II, February - 2015

EFFECT OF DOMESTIC PROCESSING ON AMINO ACID COMPOSITION OF RICEBEAN (Vigna umbellata).

Dr Manpreet Kaur

Abstract :

The effect of various processing methods viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole rice bean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled rice bean was assessed for its crude protein content, sulphur amino acids, tryptophan and lysine contents. Dehulling caused a significant reduction in the protein content. The maximum amino acid content in whole rice bean was found in 24 and 48h germinated legume. The highest losses were observed for cystine followed by methionine after processing. The highest content of amino acids in dehulled rice bean was found in 12 and 18h fermented batters. Based on the amino acid scores it can be concluded that germinated and fermented legumes are nutritionally superior to the pressure cooked and open pan cooked rice bean. Tryptophan and lysine were present in adequate amounts while methionine and cystine were marginally adequate.

Keywords :

Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

DR MANPREET KAUR EFFECT OF DOMESTIC PROCESSING ON AMINO ACID COMPOSITION OF RICEBEAN (Vigna umbellata). Indian Journal of Applied Research, Vol.5, Issue : 2 February 2015

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