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Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution

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Abstract

Soaking of horse gram (Dolichos biflorus) in a solution of 1.5% NaHCO3, 0.5% Na2CO3, and 0.75% citric acid for 12 h was found to be effective in reducing cooking time from 145 to 27 min. The treatment improved protein digestibility of cooked horse gram from 69 to 78%. Horse gram cooked after pre-treatment with soak solution had 35% less amount of polyphenols than that in untreated cooked samples. The suitability of this treatment for reducing cooking time of several other legumes was evaluated.

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Authors and Affiliations

  1. College of Agricultural Technology, Marathwada Agricultural University, Parbhani, MS, India

    S. S. Kadam, P. Subramanyam, H. K. Jawale, P. N. Satwadhar & S. J. Jadhav

  2. Department of Food Technology, Mahatma Phule Agricultural University, Rahuri, MS, India

    S. S. Kadam

Authors
  1. S. S. Kadam
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  2. P. Subramanyam
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  3. H. K. Jawale
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  4. P. N. Satwadhar
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  5. S. J. Jadhav
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Kadam, S.S., Subramanyam, P., Jawale, H.K. et al. Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution. Plant Food Hum Nutr 31, 171–174 (1981). https://doi.org/10.1007/BF01094041

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  • DOI: https://doi.org/10.1007/BF01094041

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