EFFECT OF DIFFERENT COOKING METHODS

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.

Autorentext

Uko czy studia magisterskie (2006) i doktoranckie (2012) z biochemii rolniczej na Bidhan Chandra Krishi Viswavidyalaya w Mohanpur, Nadia, Bengal Zachodni, Indie. Obecnie pracuje jako adiunkt (biochemia) na Wydziale Gleboznawstwa i Chemii Rolniczej w N M Wydziä Rolniczy, Uniwersytet Rolniczy w Navsari, Gud arat, Indie.