Resistant Starch Content of Traditional Indian Legume Preparations

Madhuri Rajeev Nigudkar^1* and Jagmeet Gurminder Madan²

¹Department of Food and Nutrition , Sir Vithaldas Thackersey College of Home Science (Autonomous) SNDT Women’s University, Mumbai, India, 400049
²Department of Food and Nutrition , Sir Vithaldas Thackersey College of Home Science (Autonomous) SNDT Women’s University, Mumbai, India.

Corresponding Author Email: rvnigud@gmail.com

Foods rich in resistant starch RS can play an important role in the management of chronic diseases. Legumes contain higher amount of RS than cereals, roots and tubers. Therefore the current study was undertaken to estimate RS content of some commonly consumed Indian legume preparations. 26 cooked legume based products including 6 readymade traditional snacks were tested for their RS content using Megazyme Assay Kit for Resistant Starch. RS content was estimated for 100 g cooked food and for the cooked portion obtained by using 30 g of major ingredient. One way ANOVA with post hoc Tukey’s test was used to compare the mean RS content in one portion of different categories of legume preparations. Level of significance was set at p<0.05. RS content of four types of plain pressure cooked dhal, common to Indian cooking, was in the range of 1.21 g% to 2.16 g% whereas aamti, a thinner preparation of dhal contained RS in the range of 0.42 g% to 0.69 g%. In both types of dhal preparations, red gram dhal showed highest RS content followed by bengal gram dhal. Usal made using bengal gram kabuli contained 2.38 g% RS followed by 1.42 g% RS in bengal gram brown usal. RS in bengal gram flour based traditional recipes like zunka, dhirda and pithle was 1.23 g%, 1.48 g% and 0.09 g% respectively. When mean RS content of one portion of different categories of legume preparations was compared, there was no significant difference p≥0.05 found among any of the categories. The results of the study generated useful data with respect to RS content in 100 g as well as RS in one portion of legume preparations and identified preparations with red gram dhal, bengal gram kabuli and brown variety and lentil as relatively higher in RS content.

Estimation; Indian preparations; Legume; Resistant starch

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