Food: The Importance Of Legumes
Introduction:
Legumes play important role in the diet of as both human and animal feed(Singh, Kaur, Sandhu, & Guraya, 2004).Legumes are excellent source of carbohydrates (50–60%) and an inexpensive source of dietary proteins (20–24%) almost three times that of cereals. Among legumes, black gram is the one of the most important pulse produced in India. About 70% of world’s production comes from India. Besides production India is also a largest consumer of black gram as it supplies a major share of protein requirement of vegetarian population. Black gram is a rich source of starch, dietary fibre, reducing and non reducing sugars and other nutrients such vitamins, minerals, protective phytochemicals and oils(Saikia, Sarkar, & Borua, 1999; Sotomayor
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Immanent species produced in NTP degrades organic pollutants (Jiang et al., 2014).Considering these a low pressure non thermal Radio frequency plasma reactor was employed. The microstructure of black gram, physico-chemical, functional and microbial properties of black gram are extensively …show more content…
The electrode distance was maintained at 2 cm in all experiments. Black gram was uniformly placed on the mesh upon a glass stand. Plasma treatment was given power 30Watts, 40 Watts & 50 Watts for 5, 10 and 15 minutes. In all treatments atmospheric air was used as gas for plasma generation and pressure was kept constant at 0.05 mbar
Proximate analysis: Moisture, Fat, Protein, and Ash content was determined using procedures of AOAC (international, 1995)Carbohydrate by difference
Effect of plasma treatment on soaking properties of Black gram:
Soaking time:
Black gram samples (5gms) were taken in vessel and 50ml of distilled water is added to it and kept at room temperature .At specific soaking time black gram samples were taken onto a filter paper and blotted until it loses its shiny appearance. After blotting, samples were weighed accurately and then soaking time was calculated as per procedures of (Chen, 2013; Chen et al., 2012).
Soaking loss: rix and cell constituents by plasma treatment contributed the overall textural properties.(Singh, Kaur, Sandhu, & Sodhi,
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