{"product_id":"effect-of-different-cooking-methods-von-nilima-karmakar-kajal-rajendrabhai-patel-und-priti-faldu","title":"EFFECT OF DIFFERENT COOKING METHODS","description":"\u003cp\u003eIn the present study four cultivars of black gram NUK-17-02, NUK-17-05,NUK-17-06 and NUK-17-10 were chosen for analysis. The samples were analyzed under four different processed states like raw, boiled, pressure cooking and sprouting. Black gram genotype NUK-17-02 had highest amount of prolamine, sodium, manganese, zinc and sulfur contents compared to other genotypes. Among five black gram genotypes, highest total soluble sugar, non-reducing sugar, calcium and potassium content, were observed in genotype NUK-17-06. In a nutshell pressure cooking method was proved to best method as it could conserve most of the mineral nutrients, protein, protein fractions and sugars.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786204983691\"\u003e\u003ch3\u003eWITH REFERENCE TO NUTRIENT AND ANTINUTRIENT CONTENT OF BLACK GRAM\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786204983691","offer_id":40390575915101,"sku":"9786204983691","price":43.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/f4176ec2-59af-4d31-8800-6c6fd0f6c7d9.png?v=1758262869","url":"https:\/\/shop.autorenwelt.de\/products\/effect-of-different-cooking-methods-von-nilima-karmakar-kajal-rajendrabhai-patel-und-priti-faldu","provider":"Autorenwelt Shop","version":"1.0","type":"link"}