Effect of different pretreatments on nutritional quality of sorghum and mothbean

Abstract

The present study was carried out to know the effect of different pretreatments on nutritional quality of sorghum and mothbean. The process of soaking was carried out for 8 hrs at ambient temperature during this process moisture, carbohydrate, ash and vit. C content increases with a decrease in other parameters.Results obtained shows that moisture, fat, carbohydrate, protein, ash, crude fiber, iron and vit. C content of raw and soaked sorghum varied between 9.9 to 11.8%, 1.9 to 1.75%, 73.5 to 74.45%, 10.9 to 8.2%, 2.3 to 2.5%, 1.5 to 1.3%, 4.4 to 4mg/100g, 0.6 to 1.2mg/100g respectively. In mothbean germination was carried out for 24hrs at ambient temperature. Germination increases moisture, protein, iron and vit. C content with decrease in other parameters. Results obtained shows that moisture, fat, carbohydrate, protein, ash, crude fiber, iron and vit. C content of raw and germinated mothbean varied between 8.3 to 10.8%, 1.1to 1.09%, 61.03 to 57.01%, 21.7 to 24.1%, 3.5 to 3.2%, 4.2 to 3.8%, 8.9 to 9.4mg/100g, 1.84 to 10mg/100g respectively. Therefore, germination and soaking can improve the nutritional value and stability of grains.