EFFECT OF DIFFERENT COOKING METHODS

ISBN-13: 9786204983691 / Angielski / Miękka / 76 str.

Nilima Karmakar; KAJAL RAJENDRABHAI PATEL; PRITI FALDU

Opis

In the present study four cultivars of black gram NUK-17-02, NUK-17-05,NUK-17-06 and NUK-17-10 were chosen for analysis. The samples were analyzed under four different processed states like raw, boiled, pressure cooking and sprouting. Black gram genotype NUK-17-02 had highest amount of prolamine, sodium, manganese, zinc and sulfur contents compared to other genotypes. Among five black gram genotypes, highest total soluble sugar, non-reducing sugar, calcium and potassium content, were observed in genotype NUK-17-06. In a nutshell pressure cooking method was proved to best method as it could conserve most of the mineral nutrients, protein, protein fractions and sugars.

O autorze

Dr. Nilima Karmakar is working as an Assistant Professor since last 9 years in Navsari Agricultural University in Gujarat, India. Her scientific work focusses on legume and tuber crop research. she is interested to work on different types of food processing with these crops.