Downloads: 119 | Views: 324
Research Paper | Food Science | India | Volume 3 Issue 9, September 2014 | Popularity: 6.1 / 10
Effect of Soaking on Functional Properties of Rice Bean-A Review
Manoj Kumar A, Penchalaraju M, Sai Krishna S
Abstract: Vigna umbellata (Thunb. ) Ohwi and Ohashi, previously Phaseolus calcaratus, is a warm-season legume, commonly called as rice bean and it is a mixed crop with maize, sorghum and cowpea. In this paper proximate composition of rice bean flour and its functional properties and effect of soaking on proximate composition, anti-nutritional factors, functional properties, cooking quality and PCMP number (protein phytate, calcium, magnesium and pectin content of the pulses) are reviewed.
Keywords: Rice bean, soaking, phytic acids, polyphenols, legume flours
Edition: Volume 3 Issue 9, September 2014
Pages: 1239 - 1245
Make Sure to Disable the Pop-Up Blocker of Web Browser
Similar Articles
Downloads: 1
Review Papers, Food Science, China, Volume 11 Issue 2, February 2022
Pages: 865 - 881A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development
Marcillinus Zekrumah, John Wahab
Downloads: 2 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Review Papers, Food Science, India, Volume 12 Issue 6, June 2023
Pages: 1668 - 1674Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality
Binod Pokharel
Downloads: 114
Research Paper, Food Science, Saudi Arabia, Volume 6 Issue 2, February 2017
Pages: 1621 - 1626Antioxidant Capacity and Mineral Content of Some Sudanese Propolis
Ebtisam Ahmed Abubaker, Aisha Sheikh Mohamed Fageer
Downloads: 128 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Research Paper, Food Science, India, Volume 5 Issue 10, October 2016
Pages: 1572 - 1576Changes in Phytate Content of Newly Released wheat Varieties during Different Processing Methods
Neera Parmar, Dr. Saroj Dahiya
Downloads: 146
Research Paper, Food Science, India, Volume 6 Issue 11, November 2017
Pages: 513 - 517Analysis of Total Phenol in Developed Nutraceutical by UV-VIS Spectrophotometry
Sasikala.S, Radhaisri.S