Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015) : 116-122

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

Ranjana Pande, H.N. Mishra

Affiliations

¹Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721 302, India.

Submitted|
First Online |
doi 10.5958/0976-0563.2015.00024.X

Cite article:- Pande Ranjana, Mishra H.N. (2025). 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.

ABSTRACT

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.

KEYWORDS

REFERENCES

Chandrasekher, C.P. Ghosh, J. (2002). Food economy in disarray. Indian Food Industry. 21: 10–14.
Cherry, A.J., Abalo, P., Hello, K. (2005). A laboratory assessment of the potential of different strains of the entomopathogenic fungi Beauveria bassiana (Balsamo) Vuillemin and Metarhizium anisopliae (Metschnikoff) to control Callosobruchus maculatus F. (Coleoptera: Bruchidae) in stored cowpea. J. Stored Products Res. 41: 295-309.
Economic Survey (2011-12). Department of Agricultural and Cooperation, India: Directorate of Economics and Statistics. http://indiabudget.nic.in, accessed on 15th May 2012.
Fomuso, L.B., Corredig, M., Akoh, C.C. (2011). Metal-catalyzed oxidation of a structured lipid model emulsion. J. Agric. and Food Chem. 50: 7114"7119.
Griesch, J., Vilcinskas, A. (1998). Proteases released by entomopathogenic fungi impair phagocytic activity, attachment and spreading of plasmatocytes isolated from haemolymph of the greater wax moth Galleria mellonella. Biocontrol Sci. and Technol. 8(4): 517-531.
Hang, Y.D., Steinkraus, K.H., Hackler, L.R. (1970). Comparative studies on the nitrogen solubility of mung beans, pea beans and red kidney beans. J. Food Sci. 35: 318-320.
Kantha, S.S., Hettiarachchy, N.S., Jr. Erdman, J.W. (1986). Nutrient antinutrient contents, and solubility profiles of nitrogen, phytic acid, and selected minerals in winged bean flour. Cereal Chem. 63(1): 9–13.
Luo, Y., Jin, X., Hao, Z., Wang, Q., Zhu, L., He, Y. (2014). Effect of sprouting on amino acids, protein solubility, and availability in green and white feba bean (Vicia feba L.). Advance J Food Sci Technol. 6(4): 531-536.
Mahdneshin, Z., Safaralizade, M.H., Ghosta, Y. (2009). Study on the efficacy of Iranian isolates of Beauveria bassiana (Balsamo) Vuillemin and Metarhizium anisopliae (Metsch.) Sorokin against Rhyzoperta domonica F. (Coleoptera: Bostrichidae). J. Biol Sci. 9: 170-174.
Pande, R., Mishra, H.N., Singh, M.N. (2012). Microwave drying for safe storage and improved nutrition quality of green gram seed (Vigna radiata). J. Agric. and Food Chem. 60: 3809-3816.
Sashikala, V.B., Sreerama, Y.N., Pratape, V.M. (2013). Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivers. J Food Sci Technol. DOI DOI: 10.1007/s13197-013-1149-x
Singh, K.P., Pardeshi, I.L., Kumar, M., Srinivas, K., Srivastva, A.K. (2008). Optimization of machine parameters of a pedal- operated paddy thresher using RSM. Biosystem Eng. 100: 591"600.
Sosulski, F.W. (1977). Concentrated seed proteins. In Food Colloids; Graham, H. D., Ed.; AVI Publishing: Westport, CT, pp 152-206.
Sreeramaiah, H., Kalpana, P., Krishnapura, S. (2007). Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. J Trace Elem Med Bio. 21: 1"7.
Vinay, B.J., Kanya, T.C.S. (2008). Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal. Food Chem. 106: 77-84.
Wanasindara, J.P., Shahidi, F. (1994). Functional properties and amino acid composition of solvent-extracted flaxseed meals. Food Chem. 49: 45-51.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

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

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board