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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...

    P. N. Satwadhar, S. S. Kadam, D. K. Salunkhe in Plant Foods for Human Nutrition (1981)

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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...

    S. S. Kadam, P. Subramanyam, H. K. Jawale… in Plant Foods for Human Nutrition (1981)