• Anglický jazyk

EFFECT OF DIFFERENT COOKING METHODS

Autor: Nilima Karmakar

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... Viac o knihe

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O knihe

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.

  • Vydavateľstvo: LAP LAMBERT Academic Publishing
  • Rok vydania: 2022
  • Formát: Paperback
  • Rozmer: 220 x 150 mm
  • Jazyk: Anglický jazyk
  • ISBN: 9786204983691

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