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
Number of Downloads : 552
DR MANPREET KAUR CHEMICAL COMPOSITION OF RICEBEAN (Vigna umbellata): EFFECT OF DOMESTIC PROCESSING Indian Journal of Applied Research, Vol.5, Issue : 4 April 2015
Our Other Journals...
-
International Journal of
Scientific Research Visit Website -
PARIPEX Indian Journal
of Research Visit Website -
Global Journal for
Research Analysis Visit Website