Volume : II, Issue : IX, September - 2013

Effect of Soaking, Boiling and Pressure Cooking on Thiamine, Riboflavin, Niacinand Potassium Content in Green Gram Whole

Preeti Raj, Vishwapriya, Nithya Melony Bright

Abstract :

India is a largest producer and consumer of the pulses in the world and accounts for 33 percent of the global area. (Singh et al., 2003). The major pulses which find an important place in our dietaries are red gram dhal, bengal gram dhal, black gram dhal, green gram dhal and masoor dhal. Some are used as whole grams. Some of the pulses like cow pea, rajmah and dry peas also belong to the leguminous family (Manay, S. and Shadakharaswamy, Pulses are good sources of fiber and water soluble vitamins like thiamine, riboflavin and niacin. Pulses are also rich in minerals like potassium, magnesium, manganese, copper, zinc, chromium which are easily destroyed by heat when subjected to cooking. Pulses also contain toxic substance like phytate, trypsin etc and hence it becomes essential to cook the pulses for easy digestion (Lutz, 1997). The aim of the present study was to estimate levels of thiamine, riboflavin, niacin and potassium in the selected Pulses (Whole Green gram and cow pea) before and after processing techniques like soaking, boiling and pressure cooking. Thiamine and riboflavin estimation was done by fluorimetric analysis, Niacin by colorimetric method and potassium was done by flame photometry. Soaking pulses for three hours in water resulted in loss of thiamine, riboflavin but soaking did not affect the niacin and potassium content. Boiling resulted in greater reduction of vitamins and minerals when compared to pressure cooking. Potassium losses was seen only when the pulses were boiled. Therefore it can be summarized that a combination of cooking methods will prove to be more advantageous in improving the retention of vitamins than mere inclusion of a single method into cooking

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Preeti Raj, Vishwapriya, Nithya Melony Bright Effect of Soaking, Boiling and Pressure Cooking on Thiamine, Riboflavin, Niacinand Potassium Content in Green Gram Whole International Journal of Scientific Research, Vol : 2, Issue : 9 September 2013

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