Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India

The aim of this study was to compare the effects of various processing treatments (soaking, pressure cooking and germination) on two newly developed cultivars of each green gram (Vigna radiata (L.) Wilezek) and black gram (Vigna mungo (L.) Hepper). The present study revealed higher nutrient content in black gram than in green gram. The antinutritional factors were found to be higher in black gram than in green gram. Significant reductions in antinutritional factors were observed due to the processing treatments. Germination increased the protein content to the highest level in both the cultivars (24.04-25.35% in green gram and 28.57-28.82% in black gram) and the highest vitamin C content in SBC 47 (5.55 mg/100g) as compared to the other treatments. Starch content was found to be lowest in germination in SGC 20 (32.52%) and SBC 40 (37.92%) followed by soaking in SGC 16 (34.80%) and SBC 47 (38.18%). Amongst the various processing treatments, pressure cooking was found to be most effective in the retention of the nutrients in both the gram cultivars.