Division of Basic Sciences, Indian Institute of Pulses Research, Kanpur-208 024, India
*Author for correspondence: Email: rpsrivastava1208@rediffmail.com
Online published on 16 January, 2015.
The cellulose, lignin and pectin of rajmash seed did not change significantly during soaking and cooking. However, a reduction of 31.3% in hemicelluloses content of seed was observed during cooking. The soluble protein content of seed did not change significantly during soaking, but a marginal increase was observed in soluble protein of seed during cooking. Soaking caused a reduction of 6.5% in lectin content (HA activity) of seed, whereas a remarkable loss of 91.4% in haemagglutinating activity was recorded during cooking of grain. The pressure cooking of soaked seed completely destroyed HA activity of seed.
Soaking, cooking, cellulose, hemicellulose, lignin, pectin, lectin, soluble protein
