Standardization of microwave assisted process for preparation of roasted horsegram snack
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Date
2022-04
Authors
Mohd Nazim
Journal Title
Journal ISSN
Volume Title
Publisher
G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Horsegram represents a major source of protein and dietary fibre in many developing countries. In the industrialized countries, horsegram is gradually being viewed as an alternative source of protein. These days consumers tend to look for food supplies that are ready to eat due to their modern life style, busy schedules and require diet food. Convenient food prepared from whole seeds of horsegram is also not available or commercialized till today. The present investigation was thus aimed to develop a microwave assisted process for ready-to-eat horsegram snack. For optimization of process condition to make horsegram snack from non-germinated and germinated seeds of horsegram, 3-level factorial design was used. For the preparation of snack from non germinated seeds, 2 salts i.e. sodium chloride (NaCl) and sodium bicarbonate (NaHCO3) in a ratio of 1:1 at 3 different levels (1, 2 and 3 %) with 3 levels of temperature (30, 45 and 60° C) were used for soaking experiments. For the development of germinated horsegram snack 3 different levels of temperature (30, 35 and 40° C) with 3 different time periods (12, 18 and 24 hours) were utilized for germination of horsegram seeds. After analysis,1 % of salt level (NaCl:NaHCO3) and 51.27 °C temperature was found to be optimum for soaking condition while horsegram seeds germinated at 34.48° C temperature for 24 hours produced the ideal quality of horsegram snack. After optimization, both the samples were subjected to different microwave roasting conditions (11, 12, 13, 14 and 15 minutes for 350 Watt and 4, 5, 6, 7, and 8 minutes for 500 Watt) and observation revealed that 500 Watt power under microwave roasting for 6 min was the ideal roasting condition for the development of non-germinated horsegram snack while 500 Watt power and 5 minutes of roasting time were suitable for the production of germinated horsegram snack. In a comparative study of horsegram snack among both germinated and non-germinated horsegram snack it was found that germinated horsegram snack contained more nutrition in terms of protein, fibre and total minerals. It was also observed that germinated horsegram had less antinutritional component (oxalate and tannin) as compared to non germinated horsegram snack. Horsegram can be utilized for value addition and development of various convenient and healthy products. This product can be further recommended for commercialization.