Vol. 5, Issue 6 (2017)
Effect of cooking on bioactive compounds in pulses
Author(s): Kamalaja Thummakomma and Prashanthi Meda
Abstract: Four commonly consumed pulses in the Telangana state, i.e., black gram, bengal gram, green gram and red gram, were selected to study the effect of open cooking and pressure cooking on biologically active compounds was studied. These were taken in dal forms with husk removed. Standard analysis procedures were followed for extraction and analysis of bioactive compounds. The results revealed that the percent change in total phenolic content in pulses upon open cooking was from -8.38 to 9.29, flavonoid content was from -42.8 to 58.5, DPPH radical scavenging activity was -6.96 to 13.8, and FRAP was from -17.2 to 3.21. The percent change in total phenolic content in pulses upon pressure cooking was between -3.2 to 7.6, total flavonoids between 22 to 40.3, DPPH radical scavenging activity -23.9 to 23.4, and FRAP between -13.3to 5.9. There was significant difference at 1% level was found among all pulses upon cooking.
Pages: 460-464 | 893 Views 27 Downloads
How to cite this article:
Kamalaja Thummakomma, Prashanthi Meda. Effect of cooking on bioactive compounds in pulses. Int J Chem Stud 2017;5(6):460-464.