Saponin content of chickpea and black gram: varietal differences and effects of processing and cooking methods
Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoc...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1986-11, Vol.37 (11), p.1121-1124 |
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| container_end_page | 1124 |
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| container_issue | 11 |
| container_start_page | 1121 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 37 |
| creator | Jood, S Chauhan, B.M Kapoor, A.C |
| description | Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect. |
| doi_str_mv | 10.1002/jsfa.2740371111 |
| format | Article |
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Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740371111</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; black gram ; chickpea ; chickpeas ; composition ; cooking ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; processing ; processing technology ; processing; cooking ; Saponin ; saponins</subject><ispartof>Journal of the science of food and agriculture, 1986-11, Vol.37 (11), p.1121-1124</ispartof><rights>Copyright © 1986 John Wiley & Sons, Ltd</rights><rights>1987 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5091-66e434fe084b79e90d3c7613f593c24b03f83af984857af878bbbc106433f7573</citedby><cites>FETCH-LOGICAL-c5091-66e434fe084b79e90d3c7613f593c24b03f83af984857af878bbbc106433f7573</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740371111$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740371111$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27869,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7935677$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jood, S</creatorcontrib><creatorcontrib>Chauhan, B.M</creatorcontrib><creatorcontrib>Kapoor, A.C</creatorcontrib><title>Saponin content of chickpea and black gram: varietal differences and effects of processing and cooking methods</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.</description><subject>Biological and medical sciences</subject><subject>black gram</subject><subject>chickpea</subject><subject>chickpeas</subject><subject>composition</subject><subject>cooking</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>processing</topic><topic>processing technology</topic><topic>processing; cooking</topic><topic>Saponin</topic><topic>saponins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jood, S</creatorcontrib><creatorcontrib>Chauhan, B.M</creatorcontrib><creatorcontrib>Kapoor, A.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jood, S</au><au>Chauhan, B.M</au><au>Kapoor, A.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Saponin content of chickpea and black gram: varietal differences and effects of processing and cooking methods</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1986-11</date><risdate>1986</risdate><volume>37</volume><issue>11</issue><spage>1121</spage><epage>1124</epage><pages>1121-1124</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740371111</doi><tpages>4</tpages></addata></record> |
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 1986-11, Vol.37 (11), p.1121-1124 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Periodicals Index Online; Access via Wiley Online Library |
| subjects | Biological and medical sciences black gram chickpea chickpeas composition cooking Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology processing processing technology processing cooking Saponin saponins |
| title | Saponin content of chickpea and black gram: varietal differences and effects of processing and cooking methods |
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