In vitro Digestibility and Minerals Availability from Bengal Gram Dhal and Flour Products

Products prepared from Bengal gram dhal and flour, open pan cooked dhal, fried dhal, wara, halwa, burji, pakories and dhokla were analyzed for protein and starch digestibility and for minerals availability. The results revealed that protein and starch digestibility increased after procesing; maximum increase of 91.51 (plus-minus) 0.17 and 82.23 (plus-minus) 0.02% was in wara, respectively, from products of Bengal gram dhal. Whereas in Bengal gram flour products the protein and starch digestibility were found to decrease except for deep fried pakories and fermented dhokla. The mineral contents like calcium, iron and zinc were found significantly (p<0.01) decreased in all processed products except for fermented wara and dhokla.