National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was aimed to evaluate physico-chemical characteristics of koda (Eleusine coracana) and to study the effect of domestic processing on their nutritional and functional quality. Koda grains were procured from local farmers of Sirmaur district of Himachal Pradesh. Physical properties i.e. length and width were determined. Water absorption capacity, oil absorption capacity, swelling power and solubility were also evaluated. Nutritional characteristics were also assessed which revealed that koda was high in protein and contains less fat content. The results revealed a significant (p≤0.05) effect of processing on the proximate composition except fat content. Protein content (9.08 – 8.41%) decreased with popping and pressure cooking. Ash content of koda, increased during popping (2.77 – 3.21 %) and germination (2.77 – 3.51%). Antinutrients i.e. saponins (5.67 – 4.76 g/100g), phytic acid (89.65 – 84.44 mg/100g) and oxalates (1.80 – 0.51 mg/100g) decreased during processing. Total phenols increased after popping (27.94 – 63.58 mg TAE/100g) and germination (27.94 – 34.04 mg TAE/100g).
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