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Asian Journal of Dairy and Food Research
Year : 2014, Volume : 33, Issue : 1
First page : ( 71) Last page : ( 74)
Print ISSN : 0971-4456. Online ISSN : 0976-0563.
Article DOI : 10.5958/j.0976-0563.33.1.015

Nutrients and antinutrients in rice bean (Vigna umbellata) varieties as effected by soaking and pressure cooking

Bajaj Malika*

Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004, India

*Corresponding Author's e-mail: malika_bajaj@yahoo.com

Online published on 18 April, 2014.

Received:  March,  2013; Accepted:  September,  2013.

Abstract

The effect of two processing treatments-soaking and pressure cooking on level of nutrients and antinutrientsin rice bean (Vigna umbellata) was Four Investigated types of rice bean (Vigna umbellata) viz., RBL-1, RBL-6, RBL-35 and RBL-50 were subjected to soaking (12h) and pressure cooking (15 min) and analyzed for proximate composition and antinutritional constituents. Significant per cent reduction was observed in content of phytic acid, trypsin inhibitor activity, polyphenols, saponins after soaking and pressure cooking, respectively. Soaking and pressure cooking, however, did not affect the protein, ash, fat and fiber content of rice bean varietiessignificantly. The use of domestic processing like soaking and pressure cooking significantly improved the nutritional composition by reducing the level of antinutrients to a great extent without affecting the other nutrients.

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Keywords

Antinutrients, Pressure cooking, Proximate composition, Rice bean, Soaking.

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