Abstract-This research was carried out to quantify and compare the proximate composition, vitamins (ascorbic acid and riboflavin), fatty acid (saturated, mono-saturated, poly-saturated and trans-fatty acids) and mineral concentration between two types of Soibum, fermented bamboo shoot viz. Kwatha and Andro types. Total cyanogenic glycosides content was estimated in 11 nos. of Soibum samples on monthly interval. Soibum showed a high content of Cyanogenic glycosides in the initial stage which degraded with variable rate from samples to samples during the course of fermentation upto 80-85 % after 15 months of fermentation. Antioxidant activity test in 11 nos. of samples were carried out using DPPH Assay Method. The result show the presence of anti-oxidant activities in the range of 1.23% to 3.23% in all samples tested so far. In conclusion, Soibum was found to be a good nutritive source.
The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and in-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwave-vacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.
The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.
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