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Research Paper | Food Science | India | Volume 3 Issue 9, September 2014 | Rating: 6.1 / 10

Effect of Soaking on Functional Properties of Rice Bean-A Review

Manoj Kumar A | Penchalaraju M ^[2] | 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