Prema, LGauri RamachandranKAU2019-05-072019-05-071999171457http://krishikosh.egranth.ac.in/handle/1/5810102290PGThe study entitled "Digestibility of carbohydrates in selected pulses" is an assessment of the digestibility of carbohydrates of selected pulses, processed and cooked in different forms. The influence of different processing and cooking techniques on the carbohydrate constituents and inhibitory constituents were also ascertained. The pulses selected were cowpea, blackgram, redgram, greengram, soyabean and bengalgram. The pretreatments administered on the fresh samples were soaking in plain water for six hours (T 1)' soaking in plain water for three hours (T 2) and soaking in water with NaHC03 for three hours (T 3). Processing techniques administered on fresh samples as well as pretreated samples were. germination (T 4)' fermentation (T 5) and grinding (T 6). Cooking treatments administered were boiling (T 7)' steaming (T 8)' cooking under pressure (T 9) and roasting (T IQ). Among the untreated pulses analysed, the r-eadily available carbohydrates in the form of sugars were found to be very low (7.00 to 13.86 g per cent). Starch content of pulses were ranging from 10.30 g to 51.60 g per cent. 2 Pretreatments (soaking)were found to influence the starch content. In this study, processing and cooking treatments had a negative influence on the starch content of pretreated pulses. Among the different cooking treatments, cooking under pressure revealed the greatest effect on the reduction of starch. Pulses soaked for three hours had higher values for carbohydrate constituents. Processing administered on different pulses were found to enhance their sugar content. A comparison of cooking treatments administered on all the samples of processed pulses revealed the advantages of steaming and roasting methods in retaining the carbohydrate constituents in all the S pules. TSS, RS, NRS and starch were lowered considerably when the A pulse samples were pressure cooked. In the untreated pulses analysed, the constituents like protein (22.23 g per cent to 42.70 g per cent), fibre (1.60 g per cent to 13.29 g per cent) and phytate (130.50 mg per cent to 377.94 mg per cent) were found high. Different processing and cooking treatments had an influence on the inhibitory constituents of pulses. The protein content of the pulses in general were found to enhance after pretreatments. However, soaking with NaHC03 resulted in a reduction in protein. 3 A companson among the three processing methods in the pulse samples soaked by all the three methods revealed protein enhancement in the order of germination followed by fermentation and grinding. A comparison of the cooking treatments revealed the advantages of steaming and roasting methods in retaining the protein. However. boiling caused reduction in protein followed by cooking under pressure probably because of the vigorous shaking of the pulse samples during cooking. Different pretreatments, processing and cooking treatments were found to have an influence on the fibre content in all the pulses. There was reduction in fibre after pretreatments, processing and cooking. Samples soaked with NaHC03 for three hours and cooked had the highest fibre content and the samples soaked for six hours had the lowest fibre after cooking under pressure. The phytate content in the pulses were found to be influenced by pretreatments, processing and cooking treatments. Germinated samples had the lowest phytate content. Among the germinated samples, the samples germinated after soaking for six hours indicated to have the lowest phytate content and the sample soaked for three hours without NaHC03 was found to have the highest phytate content. Cooking under pressure brought the maximum reduction in phytate content in all the pulses. 4 In the present study, pulses untreated as well as treated in different forms were subjected to in vitro digestion with alpha-amylase. This enzyme hydrolysis starch to yield maltose. Among the untreated pulses analysed, the rate of alpha-amylolysis was highest in greengram and lowest in soyabean. Among the pretreated samples also, the rate of starch digestibility was lowest in soyabean. Among the pretreated and processed samples, the maximum effect on digestibility was caused by fermentation in the case of samples soaked for six hours. When the samples soaked for three hours without NaHC03 was compared, the maximum effect was caused by fermentation followed by germination and grinding. Among the samples soaked for three hours with NaHC03, the maximum effect was caused by germination followed by fermentation and grinding. Cooking brought about a reduction in the in vitro digestibility of starch the maximum after cooking under pressure. Rate of alpha- amylolysis was found to be lower in all the treated and cooked pulses, when compared to untreated and cooked ones, probably because of the partial hydrolysis of starch during processing viz., germination, fermentation and grinding.ennullThesis