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Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus)

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Abstract

The influence of a mixture of eleven spices commonly consumed in India on the utilisation of protein from boiled winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus) was studied at 10 and 20 percent level of protein intake in experimental rats. Spices used in the mixture include red chillies (Capsicum annum), black pepper (Piper nigrum), coriander (Coriandrum sativum), cumin (Cuminum cyminum), garlic (Allium sativum), ajowan (Carum copticum), turmeric (Curcuma longa), caraway seeds (Carum carui) and fennel seeds (Foeniculum vulgare). Addition of this spice mixture at 1.5% level of the diet decreased the TD of both legumes, significantly only in the case of horsegram. A significant increase was observed in the BV of both the legumes at both levels of protein tested.

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  1. Postgraduate & Research Centre, Faculty of Home Science, A.P. Agricultural University, Hyderabad-30, India

    K. Uma Pradeep & P. Geervani

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  1. K. Uma Pradeep
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  2. P. Geervani
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Pradeep, K.U., Geervani, P. Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus). Plant Food Hum Nutr 46, 187–193 (1994). https://doi.org/10.1007/BF01088989

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  • DOI: https://doi.org/10.1007/BF01088989

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