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Effect of boiling on the in-vitro protein digestibility of four different pulses
Abstract
In-vitro digestibility of mung ( vigna radiate) , mash ( vigna mungo ), masur ( lens culinaris ) and gram (cicer arietinum ) in raw and boiled states was undertaken , mung had highest crude protein content 926.18%). The digestion with pepsin followed by pancreatin indicated a significant decrease , from 33.41 to 49.68% , in the digestibility of all the boiled pulses. The highest digestibility among the unsoaked-raw and soaked –raw pulses was 75% and 78.88% , respectively for gram. In unsoaked –boiled and soaked-boiled pulses highest digestibility was 32.68 and 38.46 % , respectively for masrur , soaking the pulses prior to boiling improved digestibility . the hydration coefficients of all the pulses , except gram was inversely related to boiling time, which in turn showed a positive correlation with digestibility.
