Vol. 7, Issue 2 (2019)
Effect of different pretreatments on nutritional quality of sorghum and mothbean
Author(s): Kale PR, Syed HM, Sontakke MD, Shinde EM and Salve RV
Abstract: The present study was carried out to know the effect of different pretreatments on nutritional quality of sorghum and mothbean. The process of soaking was carried out for 8 hrs at ambient temperature during this process moisture, carbohydrate, ash and vit. C content increases with a decrease in other parameters.Results obtained shows that moisture, fat, carbohydrate, protein, ash, crude fiber, iron and vit. C content of raw and soaked sorghum varied between 9.9 to 11.8%, 1.9 to 1.75%, 73.5 to 74.45%, 10.9 to 8.2%, 2.3 to 2.5%, 1.5 to 1.3%, 4.4 to 4mg/100g, 0.6 to 1.2mg/100g respectively. In mothbean germination was carried out for 24hrs at ambient temperature. Germination increases moisture, protein, iron and vit. C content with decrease in other parameters. Results obtained shows that moisture, fat, carbohydrate, protein, ash, crude fiber, iron and vit. C content of raw and germinated mothbean varied between 8.3 to 10.8%, 1.1to 1.09%, 61.03 to 57.01%, 21.7 to 24.1%, 3.5 to 3.2%, 4.2 to 3.8%, 8.9 to 9.4mg/100g, 1.84 to 10mg/100g respectively. Therefore, germination and soaking can improve the nutritional value and stability of grains.
Pages: 560-563 | 437 Views 113 Downloads
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How to cite this article:
Kale PR, Syed HM, Sontakke MD, Shinde EM, Salve RV. Effect of different pretreatments on nutritional quality of sorghum and mothbean. Int J Chem Stud 2019;7(2):560-563.
