COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA ⁺⁺ , Mg ⁺⁺ AND PECTINS

Abstract

ABSTRACT Germinated greengram, cowpea and chickpea were studied for chemical characteristics after cooking, by estimating the changes in phytins, Ca ++ , Mg ++ and pectin contents. Cooking time was drastically reduced on germination in chickpea, while an inverse effect was observed in greengram and cowpea. The phytin content decreased on germination. No appreciable change in phytin P/Total P value was seen on cooking. Ca ++ content was reduced on germination and cooking in the three legumes, while Mg ++ content was relatively unaltered. A combined interaction of these chemical parameters, expressed as “PCMP number” was found to correlate with the cooking behavior of the legumes studied.