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Subject: Food and Nutrition × Author: Ayatti, Aishwarya S. × End date: 2017 × Start date: 2010 ×
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    ThesisItemOpen Access
    Effect of Processing on Nutrient Composition of Greengram (Vigna radiata L.) Varieties and Development of Supplementary Foods
    (University of Agricultural Sciences, Dharwad, 2016-06) Ayatti, Aishwarya S.; Kasturiba B.
    The effects of domestic processes such as soaking, germination, boiling, pressure cooking and microwave cooking, on the nutrient composition of greengram varieties were studied. Different processing treatments such as soaking, boiling, pressure cooking and microwave cooking caused significant (p ≤ 0.05) decrease in fat, crude protein, crude fibre and total ash content where as germination method caused significant increase in crude protein content in all the greengram varieties. A significant increase was observed in moisture and carbohydrate content of all the greengram varieties during processes viz., soaking, boiling, pressure cooking and microwave cooking, where as germination caused significant decrease in carbohydrate content. Among all the processing methods there was significant decrease in the mineral content (Ca, Fe, Zn, Cu, Mn) in all the greengram varieties except during germination method wherein a significant increase was found. However, irrespective of greengram varieties the percentage retention of minerals was found to be highest during soaking followed by pressure cooking and microwave cooking, whereas the least retention was observed in boiling method. Among the different processing methods germination and cooking by pressure and microwave methods were found to be more effective in the retention of crude protein, crude fibre, ash and minerals when compared to other processing methods. All the processing treatments reduced the antinutritional factors to varying extent however, germination significantly reduced the heat stable antinutritional factors such as phytic acid and tannins; on the other hand pressure cooking method was appeared as more effective for the elimination of trypsin inhibitor content. Results of sensory evaluation of greengram based ragi malt and dhokla revealed that, incorporation of greengram in these products had desirable sensory parameters and is well accepted and greengram can be well incorporated in the supplementary foods to improve the nutrient quality.