Contents and digestibility of carbohydrates of ricebean and fababean as affected by simple inexpensive processing methods

Ricebean (RB-32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g 100g) and non-reducing sugars (5.0g 100g) than fababean (VH-82-1). On the other hand, the contents of starch and reducing sugars were more in fababean (53.2g 100g; 608.7mg 100g) than those in ricebean (50.7g...

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Bibliographic Details
Published in:Nutrition and food science 2004-02, Vol.34 (1), p.13-16
Main Authors: Saharan, K., Khetarpaul, N., Bishnoi, S.
Format: Article
Language:English
Subjects:
Analysis
Beans
Carbohydrates
digestibility
Digestive system
faba beans
Food crops
Food science
germination
hulling
hulls
maltose
nonreducing sugars
Processed foods
reducing sugars
seeds
soaking
sprouting
Starch
Starches
Sugar
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Summary:Ricebean (RB-32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g 100g) and non-reducing sugars (5.0g 100g) than fababean (VH-82-1). On the other hand, the contents of starch and reducing sugars were more in fababean (53.2g 100g; 608.7mg 100g) than those in ricebean (50.7g 100g; 547.3mg 100g). The starch digestibility (mg maltose released g meal) of whole raw seeds and husk of ricebean and fababean was 30.8; 6.3 and 42.1; 6.3, respectively. Due to soaking, sprouting and dehulling, a significant (p < 0.05) improvement occurred in in vitro starch digestibility of both ricebean and fababean. Germination for 24 hours in ricebean and 48 hours in fababean was found to be the best as it could improve the starch digestibility to the extent of 100 to 90 per cent over the control.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346650410516162