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Article
Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution
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 pr...
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Article
Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean
Changes in polyphenols and in vitro protein digestibility due to germination and cooking were studied in horse gram and moth bean. Horse gram had higher amounts of polyphenols than moth bean. Polyphenol conten...