Effect of Soaking and Cooking on Dietary Fibre, Protein and Lectins of Rajmash (Phaseolus vulgaris) Beans Vasishtha Hina, Srivastava RP* Division of Basic Sciences, Indian Institute of Pulses Research, Kanpur-208 024, India *Author for correspondence: Email: rpsrivastava1208@rediffmail.com
Online published on 16 January, 2015. Abstract The cellulose, lignin and pectin of rajmash seed did not change significantly during soaking and cooking. However, a reduction of 31.3% in hemicelluloses content of seed was observed during cooking. The soluble protein content of seed did not change significantly during soaking, but a marginal increase was observed in soluble protein of seed during cooking. Soaking caused a reduction of 6.5% in lectin content (HA activity) of seed, whereas a remarkable loss of 91.4% in haemagglutinating activity was recorded during cooking of grain. The pressure cooking of soaked seed completely destroyed HA activity of seed. Top Keywords Soaking, cooking, cellulose, hemicellulose, lignin, pectin, lectin, soluble protein. Top |