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

Manoj Kumar A, Penchalaraju M, Sai Krishna S

Abstract: 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

How to Cite?: Manoj Kumar A, Penchalaraju M, Sai Krishna S, "Effect of Soaking on Functional Properties of Rice Bean-A Review", Volume 3 Issue 9, September 2014, International Journal of Science and Research (IJSR), Pages: 1239-1245, https://www.ijsr.net/getabstract.php?paperid=29081401, DOI: https://dx.doi.org/10.21275/29081401