Abstract
Amylolytic activity, inherently present amylase activity and levels of amylase inhibitors, as affected by common processing and cooking methods, were studied in the grain legume Vigna mungo L. (black gram). Soaking reduced the inhibitor activity while amylolytic activity and inherent amylase activity were improved. Cooking increased the amylolytic activity, while the inherent amylase activity and the inhibitor activity were almost completely depressed on cooking. Germination increased the amylolytic activity appreciably. Inherent amylase activity increased significantly in 24-hour sprouted seeds, but decreased later. Inhibitor activity increased with increase in germination period. Negative correlation was found between amylase inhibitor activity and amylolytic activity. Key words: black gram, cooking procedures, inherent amylase, in vitro amylolytic activity
