Legume Research

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Legume Research, volume 39 issue 1 (february 2016) : 43-47

Analysis of nutritional components of peas after sterilization treatment with gamma radiation

Neelma Munir*, Sundas Moazzam, Rukhama Haq, Faiza Saleem, Shagufta Naz
1<p>Department of Biotechnology,&nbsp;Lahore College for Women University, Lahore, Pakistan.</p>
Cite article:- Munir* Neelma, Moazzam Sundas, Haq Rukhama, Saleem Faiza, Naz Shagufta (2016). Analysis of nutritional components of peas after sterilization treatmentwith gamma radiation . Legume Research. 39(1): 43-47. doi: 10.18805/lr.v39i1.8862.

In the present study, peas were exposed to three different doses of gamma radiation i.e. 1, 1.5, 2.5 kGy. The nutritional value of peas after radiation was analyzed to determine the effect of gamma radiation on proximate composition. In the light of results, it was found that 1 kGy is optimized dose that has little effect on the nutritional value of peas.  At 1 kGy the sensory properties remain unchanged and the shelf life of peas was increased up to 9 days at room temperature. 


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