Effect of Various Processing Methods on the in Vitro Starch Digestibility and Resistant Starch Content of Indian Pulses

The effect of different processing treatments on the in vitro starch digestion rate and resistant starch (RS) formation in two little-known Indian legumes (moth bean and horse gram) as compared with a pulse widely consumed in Asian countries (black gram) was studied. Samples were cooked until edible...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-11, Vol.46 (11), p.4667-4674
Main Authors: Bravo, Laura, Siddhuraju, Perumal, Saura-Calixto, Fulgencio
Format: Article
Language:English
Subjects:
ALMIDON
AMIDON
Biological and medical sciences
BROTACION
COCCION
COMPARISONS
COOKING
CUISSON
DIGESTIBILIDAD
DIGESTIBILITE
DIGESTIBILITY
DIGESTION
EXPERIMENTACION IN VITRO
EXPERIMENTATION IN VITRO
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
General aspects
GRAIN LEGUMES
GRAIN SPROUTING
IN VITRO EXPERIMENTATION
LEGUMINEUSE A GRAINS
LEGUMINOSAS DE GRANO
MACROTYLOMA UNIFLORUM
POUSSEE
PROCESSED PRODUCTS
PRODUCTOS PROCESADOS
PRODUIT TRANSFORME
REMOJO
SOAKING
SPROUTING
STARCH
TREMPAGE
URD
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Vertebrates: digestive system
VIGNA ACONITIFOLIA
VIGNA MUNGO
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Summary:The effect of different processing treatments on the in vitro starch digestion rate and resistant starch (RS) formation in two little-known Indian legumes (moth bean and horse gram) as compared with a pulse widely consumed in Asian countries (black gram) was studied. Samples were cooked until edible without previous treatment, after overnight soaking in water or in a 0.02% sodium bicarbonate solution, and after sprouting. Cooked samples were analyzed for their RS content immediately after cooking or after storing for 24 h at 4 °C. The in vitro starch digestion rate was also measured in the freshly cooked (FC) legumes, and the hydrolysis index (HI) and glycemic index (GI) were calculated. RS in processed samples varied between 2.7 and 7.9 g kg-1 of dry matter, the highest values corresponding to the stored legumes. Sprouting and direct cooking resulted in the lowest RS content in FC and stored legumes, respectively. Soaking significantly improved in vitro starch digestibility in the little-known pulses but not in black gram. Sprouting yielded the highest HI and GI. Keywords: Little-known legumes; processing; resistant starch; starch digestibility
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980251f