1. IR @ Gulbarga University
  2. Faculty Publications
  3. 1. Journal Articles
Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5250
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMulimani V.H
dc.contributor.authorKadi N.S
dc.contributor.authorThippeswamy S.
dc.date.accessioned2020-06-12T15:06:37Z-
dc.date.available2020-06-12T15:06:37Z-
dc.date.issued2003
dc.identifier.citationJournal of Food Science and Technology , Vol. 40 , 4 , p. 371 - 373en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5250-
dc.description.abstractPhytic 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.en_US
dc.subjectAutoclaving
dc.subjectCajanus cajan
dc.subjectCooking
dc.subjectFermentation
dc.subjectGermination
dc.subjectPhytic acid
dc.subjectRed gram
dc.subjectSoaking
dc.titleEffect of processing on phytic acid content in different red gram (Cajanus cajan L.) varietiesen_US
dc.typeArticle
Appears in Collections:1. Journal Articles

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.