Effect of Soaking on Functional Properties of Rice Bean-A Review
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Food Science | India | Volume 3 Issue 9, September 2014

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

Manoj Kumar A, Penchalaraju M, Sai Krishna S

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.

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

Edition: Volume 3 Issue 9, September 2014

Pages: 1239 - 1245

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How to Cite this Article?

Manoj Kumar A, Penchalaraju M, Sai Krishna S, "Effect of Soaking on Functional Properties of Rice Bean-A Review", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=29081401, Volume 3 Issue 9, September 2014, 1239 - 1245

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