Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifolius Jacq.) varieties as affected by microwave heating and pressure cooking.

Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225' and 'RMO 257') and 1 local variety of moth bean were pressure cooked and microwave oven cooked to find out the comparative effect of heating on total soluble solids (TSS), reducing sugars, non-reducing sugars and starch and starch digestibility. The TSS of raw unprocessed moth bean cultivars ranged from 6.8 to 7.7%, reducing sugars from 0.30 to 0.34.%, non-reducing sugars from 6.5 to 7.3% and starch from 47.5 to 51.3%. Both methods of cooking of unsoaked, soaked and soaked-dehulled moth bean cultivars increased the TSS (4 to 17% and 6 to 19%), reducing sugars (5 to 32% and 6 to 36%) and non-reducing sugars (4 to 16% and 6 to 18%), while decreasing the starch content (26 to 49%). Starch digestibility of unsoaked, soaked and soaked-dehulled seeds was higher (p < 0.05) when microwave heated (88 to 129%) than pressure cooked (74-115%).

Effect of processing on dislodging of cypermethrin residues on brinjal.

Brinjal fruits were sprayed with recommended dose (0.001%) of cypermethrin. Effects of processing viz. washing, cooking in water, cooking in oil, microwave cooking, and grilling was studied to dislodge cypermethrin residues on brinjal. Cypermethrin residues remaining in the control and processed samples were analyzed by gas chromatography equipped with ECD. Dislodging of cypermethrin residues was observed more in grilling (50.12%), followed by cooking in oil (45.2%), cooking in water (41.4%), and microwave cooking (40.89%) after 1st day of the treatment. Reduction of residues after washing treatment was minimal.