Abstract:
Food legumes mung bean (Vigna radiata) and mash bean (Phaseolus radiata) were nutritionally evaluated to assess their food value. These legumes were rich in essential amino acids, particularly lysine, arginine, leucine and isoleucine but deficient in methionine. Soaking and cooking had no significant effect on the overall amino acid composition of these legumes. In vivo protein digestibility (PD), net protein utilization (PNU) and biological value (BV) of these legumes were improved by traditional domestic cooking procedure. Domestic cooking procedure significantly reduced the phytic acid content in legume seeds. It was concluded that legume seeds must be cooked properly for consumptions.
Page(s):
23-26
DOI:
DOI not available
Published:
Journal: Journal of Science and Technology, Volume: 15, Issue: 1--2, Year: 1991