Volume : V, Issue : IV, April - 2015

CHEMICAL COMPOSITION OF RICEBEAN (Vigna umbellata): EFFECT OF DOMESTIC PROCESSING

Dr Manpreet Kaur

Abstract :

 The effect of various processing methods viz., soaking, pressure cooking, open pan cooking, germination 

followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking 
and fermentation and frying of fermented batter of dehulled rice bean was assessed for its chemical composition. The 
moisture, crude protein, total ash, ether extract, crude fie and available carbohydrate content of whole raw ricebean 
were 8.60, 26.03, 5.50, 1.76, 4.65 and 62.06 per cent, respectively. The overall nutrient content was lowered significantly on dehulling. In case of whole ricebean, sprouted and pressure cooked samples and in case of dehulled legume, 
fermented and fried vadas had the best nutritional value.

Keywords :

Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

DR MANPREET KAUR CHEMICAL COMPOSITION OF RICEBEAN (Vigna umbellata): EFFECT OF DOMESTIC PROCESSING Indian Journal of Applied Research, Vol.5, Issue : 4 April 2015


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