Contents and digestibility of carbohydrates of mung beans (Vigna radiataL.) as affected by domestic processing and cooking

摘要

Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiataL.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility, significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of the sugars and digestibility of starch of soaked as well a unsoaked seeds. Starch contents, however, were decreased. Germination decreased starch thereby raising the level of the soluble sugars. Starch digetibility was increased appreciably.