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Effect of processing on flatus-producing factors in legumes

✍ Scribed by Jood, Sudesh; Mehta, Usha; Singh, Randhir; Bhat, Cheranjit M.

Book ID: 126826467
Publisher: American Chemical Society
Year: 1985
Tongue: English
Weight: 484 KB
Volume: 33
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00062a028

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## Abstract The effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (__Cicer arietinum__ L.), cowpea __(Vigna unguiculata)__ and green gram __(Vigna radiata)__ was studied using an in vitro dialysis system. The processes studied were fermentation,