EFFECT OF DIFFERENT COOKING METHODS

In the present study four cultivars of black gram NUK-17-02 NUK-17-05NUK-17-06 and NUK-17-10 were chosen for analysis. The samples were analyzed under four different processed states like raw boiled pressure cooking and sprouting. Black gram genotype NUK-17-02 had highest amount of prolamine sodium manganese zinc and sulfur contents compared to other genotypes. Among five black gram genotypes highest total soluble sugar non-reducing sugar calcium and potassium content were observed in genotype NUK-17-06. In a nutshell pressure cooking method was proved to best method as it could conserve most of the mineral nutrients protein protein fractions and sugars.