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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 3909-3917
DOI: https://doi.org/10.20546/ijcmas.2018.708.402


Influence of Microwave Cooking on Proximate, Mineral and Radical Scavenging Activities of Tree Bean Seeds and Pods
Mayengbam Premi Devi1, 3, Manas Ranjan Sahoo1*, Aparna Kuna2, Prahlad Deb3, Madhumita Dasgupta1 and Narendra Prakash1
1ICAR Research Complex for North Eastern Hill Region, Lamphelpat, Imphal 795004, Manipur, India
2Quality Control Laboratory, PJTSAU, Hyderabad, Telangana 500030, India
3Visva Bharati-A Central University, Sriniketan 731236, West Bengal, India
*Corresponding author
Abstract:

The experiment has been carried out to investigate the proximate composition, mineral contents and radical scavenging activities (RSA) of tree bean (Parkiarox burghii G. Don) seeds and pods owing to microwave cooking and compared with that of traditional cooking. Eventually, proximate, mineral and RSA decreased significantly under both the cooking methods in comparison to the uncooked seeds and pods. However, the rate of reduction in microwave cooking was lower while compared with traditional cooking. Microwaved tree bean apparently showed better DPPH (2,2-diphenyl-2-picryl hydrazyl; 43.96-67.31%), ABTS[2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid; 57.72-65.79%] and MTT [3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide; 1.19-1.53 Abs] activities than that of conventional cooking. Thus, microwave cooking was proven worthy in turn of retaining the nutritional properties in tree bean seeds and pods which was severely sacrificed under traditional cooking methods. The result of this study would be helpful in ensuring food and nutritional security in a sustainable way.


Keywords: Parkiaroxburghii, Traditional cooking, Microwave, Radical scavenging activities, Nutritional properties
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How to cite this article:

Mayengbam Premi Devi, Manas Ranjan Sahoo, Aparna Kuna, Prahlad Deb, Madhumita Dasgupta and Narendra Prakash. 2018. Influence of Microwave Cooking on Proximate, Mineral and Radical Scavenging Activities of Tree Bean Seeds and Pods.Int.J.Curr.Microbiol.App.Sci. 7(8): 3909-3917. doi: https://doi.org/10.20546/ijcmas.2018.708.402