Effect of proccesing on dietary fiber content of cereals and pulses
作者： P. Ramulu , P. Udayasekhara Rao
DOI: 10.1007/BF02436061
关键词:
摘要: Total dietary fiber (TDF), insoluble (IDF) and soluble (SDF) content of rice, wheat, sorghum, maize, ragi, bajra, whole grains pigeonpea, chickpea, green gram lentil as well their dehusked split dhals were analyzed. Cereals except rice flours made into chapati (unleavened bread), while cooked in a pressure cooker. After the processing, IDF SDF contents these foods also Among cereals, had lowest TDF (4.1%) wheat highest (12.5%). pulses ranged from 15.8% to 28.3% chickpea. % constituted 85 89% pulses. Dehusking decreased significantly. dhals, dhal (8.2%, 6.5%) chickpea (15.3%, 12.7%) contents, respectively. Processing cereals no effect on rith exception where significant increase was observed. Cooking brought about contents.
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