IMPACT OF PRIMARY PROCESSING TECHNIQUES ON THE NUTRITIONAL VALUES OF COMMONLY CONSUMED CEREALS, LEGUMES AND OILSEEDS
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Authors
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MANISHA SHARMA* and S. KOWSALYA
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043
Keywords:
Cereals, Legumes, Nutritional values, Oilseeds and Processing techniquesAbstract
The objective of this research was to study the impact of processing techniques on the nutrient
composition of selected cereals, legumes and oilseeds.The experiment was carried out in the year
from January to June, 2021 at Nutrition research laboratory, Avinashilingam Institute for Home Science
and Higher Education for Women, Coimbatore. The results revealed that the commonly consumed
cereals and legumes after primary processing had significant improvement in terms of nutrients.
Moisture content was found to be lowest in pumpkin seeds flour 0.31±0.10g/100g, available
carbohydrate was found to be highest in finger millet flour 74.03±0.05g/100g, crude protein was
found to be highest in soybean flour 34.06±0.10g/100g, crude fat was found to be highest in pumpkin
seeds flour 49.50±0.15g/100g, crude fibre was found to be highest in mung bean flour 6.05±0.06g/
100g.
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