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 |
Roselle seeds were procured from the local market and decortication and sprouting treatments were given to them and then seed flour utilized for the study of nitrogen solubility and functional properties. Studies on nitrogen solubility showed that there is no significant difference between sprouted and un-sprouted Roselle seed flour treatments, both treatments had the lowest solubility at pH 4.0 and maximum at pH 12.0. Sprouting and decortication of Roselle seeds showed better functional properties for utilization of Roselle seed flour in various food products. Studies on sedimentation values for both decorticated sprouted and raw seed flour showed that inclusion up to 25 % can be utilized as all-purpose flour. The sprouted treatments had shown better quality.
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