EFFECT OF DIFFERENT COOKING METHODS: WITH REFERENCE TO NUTRIENT AND ANTINUTRIENT CONTENT OF BLACK GRAM - Couverture souple

Karmakar, Nilima; PATEL, KAJAL RAJENDRABHAI; FALDU, PRITI

 
9786204983691: EFFECT OF DIFFERENT COOKING METHODS: WITH REFERENCE TO NUTRIENT AND ANTINUTRIENT CONTENT OF BLACK GRAM
Couverture souple
ISBN 10 : 6204983695 ISBN 13 : 9786204983691
Editeur : LAP LAMBERT Academic Publishing, 2022

Synopsis

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.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2022
Langue
anglais
ISBN 10 
6204983695
ISBN 13 
9786204983691
Reliure
Broché
Nombre de pages
76
Coordonnées du fabricant
non disponible
Personne responsable
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