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 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.
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