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

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

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

Inhaltsangabe

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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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2022
Sprache
Englisch
ISBN 10 
6204983695
ISBN 13 
9786204983691
Einband
Tapa blanda
Anzahl der Seiten
76
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