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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5250| Title: | Effect of processing on phytic acid content in different red gram (Cajanus cajan L.) varieties |
| Authors: | Mulimani V.H Kadi N.S Thippeswamy S. |
| Keywords: | Autoclaving Cajanus cajan Cooking Fermentation Germination Phytic acid Red gram Soaking |
| Issue Date: | 2003 |
| Citation: | Journal of Food Science and Technology , Vol. 40 , 4 , p. 371 - 373 |
| Abstract: | Phytic acid content in 12 varieties of red grams was found to vary from 18.42 to 25.78%. Cooking, soaking, soaking followed by cooking, germination, dehulling, autoclaving and autoclaving followed by fermentation reduced the phytic acid content of red gram varieties. Significant reduction was achieved by autoclaving process. Soaking followed by cooking and dehulling proved better method for phytic acid reduction. |
| URI: | http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5250 |
| Appears in Collections: | 1. Journal Articles |
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