Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Influence of microwave and fungal treatments on nitrogen solubility index of stored green gram (Vigna radiata) seeds

Ranjana Pande, H.N. Mishra
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1Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721 302, India.
Cite article:- Pande Ranjana, Mishra H.N. (2023). Influence of microwave and fungal treatments on nitrogen solubility index of stored green gram (Vigna radiata) seeds. Asian Journal of Dairy and Food Research. 34(2): 116-122. doi: 10.5958/0976-0563.2015.00024.X.
The study describes the effect of microwave heating and fungal treatment on nitrogen solubility index (NSI) of stored green gram seeds. Nitrogen solubility is the most important functional property because it influences other functional properties. For the microwave heating, power level 754 W, exposure time 48 s and pH 4 on the other hand for fungal treatment 4×105 concentration and exposure day 8 were found optimal for dependent parameter i.e., nitrogen solubility index. It is observed from study that the microwave and fungal treated seeds, nitrogen solubility index (NSI, %) ranged from 29 and 31 % at pH 4 to 22 and 25 % at pH 8, respectively which is the isoelectric point of green gram seed protein. The microwave and fungal treated samples increased the nitrogen solubility at various pH values. Therefore, the sample had good solubility characteristics over a wide pH range.
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