Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810046708
Authors: BINDU B. M
Advisor: Dr. (Mrs.) KASTURIBA B.
Title: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF GREEN GRAM (Vigna radiata L.) VARIETIES
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 106
Agrotags: null
Keywords: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF GREEN GRAM (Vigna radiata L.) VARIETIES
Abstract: A study was undertaken with an objective to analyze the physical properties, milling characteristics, nutrient composition, antinutritional factors, antioxidant activity, cooking quality and acceptability of green gram varieties. Twelve different green gram varieties procured from the AICRP on MULLaRP (Mungbean,Urdbean, Lentil, Lathyrus, Rajmah and Peas), Main Agriculture Research Station University of Agricultural Sciences, Dharwad. Among the twelve varieties six varieties are elite entries and six are released varieties. The results of the study revealed that variety DDG-3 had highest length and breadth. Hundred kernel weight, hundred kernel volume and bulk density varied from 3.55-6.44g, 5.20-6.30ml and 0.67-1.20 (g/ml) respectively and dhal recovery was highest in DGG-3 (78.55%). DGG-3 had highest crude protein content, BGS-9 had highest fat, carbohydrate and starch content, Pusa Baisaki had highest moisture content, Selection-04 had highest crude fibre and calcium content, DGG-1 had highest ash, zinc and copper content, DGG-8 and DGG-7 had highest iron and manganese content respectively. The total, reducing and non-reducing sugars ranged from 11.50-11.70mg/100g, 4.62-4.84g/100g and 6.75-7.16mg/100g respectively. Antioxidant activity and total polyphenol ranged from 29.03-40.00 per cent and 3.74mg/g respectively. DGG-3 and IPM-02-14 had slightly low raffinose and stachyose compared to other varieties. The tannin, trypsin inhibitor and phytic acid content ranged from 456.0 – 532.3 CE/100g, 206.6-267.2 TIU/g and 7.27-9.40mg/g respectively. The cooked weight and volume of grains without soaking and with soaking varied from 23.04-25.39 and 23.05-24.39g, 24.33-25.33 and 20.16-25.00ml respectively. The cooking time and solid loss of cooked grains without soaking and cooked grains with soaking ranged from 25.06-27.37 and 19.07-20.93 min, 9.50-10.00 and 9.53-9.93g/g. Acceptability index of DGG-1 and DGG-8 was highest compared other varieties. Therefore, from the present study it can be concluded that elite entries are on par with released varieties with regard to physical properties, nutritional composition, antioxidant activity, cooking quality and acceptability.
Subject: Food and Nutrition
Theme: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF GREEN GRAM (Vigna radiata L.) VARIETIES
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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