Showing Publication (GREWAL 2006)
Grewal A., Jood S. (2006) Effect of processing treatments on nutritional and antinutritional contents of green gram microwave cooking and other traditional cooking methods. Journal of Food Biochemistry 30:535-546
Abbreviation: GREWAL 2006
Food Processing
This publication was used to obtain 6 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.38 | Mung bean | Soaked for 12 h in tap water at room temperature, drained and washed | 353.0 | 271.0 | mg/100 g dry weight |
| 1.38 | Mung bean | Presoaked seeds boiled at 95-100°C for 35 min, mashed and dried at 55°C | 353.0 | 240.0 | mg/100 g dry weight |
| 0.52 | Mung bean | Soaked seeds cooked at 1.05kg/cm pressure for 15 min in autoclave, mashed and dried at 55°C | 353.0 | 205.0 | mg/100 g dry weight |
| 1.40 | Mung bean | Soaked for 12 h in plain water at 37°C, rinsed, dried | 365.0 | 285.0 | mg/100 g dry weight |
| 1.36 | Mung bean | Presoaked seeds boiled at 95-100°C for 35 min, mashed and dried at 55°C | 365.0 | 245.0 | mg/100 g dry weight |
| 0.53 | Mung bean | Soaked seeds cooked at 1.05kg/cm pressure for 15 min in autoclave, mashed and dried at 55°C | 365.0 | 215.0 | mg/100 g dry weight |