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
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfilment of the requirements for the
degree of B. Tech. in Food Technology
