EFFECTS OF PROCESSING TECHNIQUES ON ANTINUTRITIONAL FACTORS OF BLACK GRAM (Vigna mungo)

Abstract

The main aim of my study is to determine the effect of processing techniques on antinutritional factors of Vigna mungo. The effect of different treatments (soaking, germination, dehulling, raw open cooked, soaked open cooked, raw pressure cooked, soaked pressure cooked) on the anti-nutrient (Oxalate, phytate, polyphenol and tannin) contents of raw black gram were studied at Central Campus of Technology. The mean value of Oxalate, phytate, polyphenol and tannin content in raw black gram were found to be 397, 150.8, 1278.18 and 507.97 mg/100 g respectively. Maximum reduction of anti-nutrients: Oxalate (46.59%), Phytate (69.23%), Polyphenol (72.03%) and Tannin (60.54%) were found when black gram was soaked and dehulled. Soaked pressure cooked was second most effective in terms of anti-nutrients removal. Soaked pressure cooked showed significant reduction (p<0.05) of anti-nutrient: Oxalate (59.69%), Phytate (61.46%), Polyphenol (44.177%) and Tannin (48.82%) which is the second most effective method. The reduction percentage by soaking for 24 hour and germination for 48 hours were found to be less effective method compared to dehulled and cooked. Hence, Dehulling of black gram is concluded as most effective among the processing techniques. However, soaking was done prior dehulling, so the resulting reduction in anti-nutrient was because of combined effect of soaking and dehulling rather than the singlet process. Similarly, other processing methods (soaking, germination, raw open cooked, soaked open cooked, raw pressure cooked and soaked pressure cooked) were also effective in reducing the antinutrients