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

Journal: International Journal of Science and Research (IJSR) (Vol.3, No. 9)

Publication Date:

Authors : ; ; ;

Page : 1239-1245

Keywords : Rice bean; soaking; phytic acids; polyphenols; legume flours;

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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.

Last modified: 2021-06-30 21:07:44