Effects of different pretreatments on physicochemical and anti nutritional quality of moth bean

Abstract

The present study was carried out to get rid of the effects of different household pretreatments on nutritional quality of moth bean. The process of soaking was carried out for 12hrs at ambient temperature; during this process moisture, carbohydrate, ash and vitamin C content increased with a decrease in other parameters.Results obtained shows that moisture, fat, carbohydrate, protein, ash and crude fibre content of raw and soaked moth bean varied between 8.4 to 10.02%, 1.13 to 1.21%, 60.23 to 58.76%, 21.3 to 21.09%, 3.4 to 3.2% and 4.3 to 4.1% respectively. In moth bean germination was carried out for 24 hrs at ambient temperature. After germination mmoisture, protein, iron and vitamin C increased with decrease in other parameters. Results obtained shows that moisture, fat, carbohydrate, protein, ash, crude fibre, iron and vitamin C content of raw and germinated mothbean varied between 8.4 to 10.6%, 1.13to 1.09%, 60.23 to 56.01%, 21.3 to 23.82%, 3.4 to 3.2%, 4.3 to 3.78%, 9.8 to 10.4mg/100g and 3.7to12.3mg/100g respectively. Phytic acid content of non germinated moth bean 0.731g/100g reduced to 0.383g after germination and trypsin inhibitor activity get reduced from 0.137 mg/g to 0.036 mg/g. Therefore, germination and soaking can improve the nutritional value and stability of grains thus it can be concluded from the obtained results that germinated moth beans were high in nutrients that makes it potential source for value addition in food commercialization.