Effect of Cooking on the Proximate Composition, Uric Acid content and Anti-Nutritonal factors on insect Bruchid infested Gram at Graded Levels of Infestation

Abstract

Effect of cooking on the nutritional quality of graded level (20, 40 and 60 percent of infestation) of Insect ( Callosobruchus chinensis ( L) infested Bengal gram was seen. The parameters studied were physical characteristics (Weight, per cent damage, colour) and chemical properties i.e. proximate constituents, energy, uric acid and anti nutrients viz, phytic acid and trypsin inhibitors. The results revealed that with increase in the level of infestation, significant increases (p ≤ 0.05) in all the parameters were observed, except for decreases in values for energy, and true protein. Insect infestation showed an adverse effect on the physical and nutritional quality of Bengal gram . Presence of insect body fragments and excreta made the pulse unhygienic. The insect infested Bengal gram was damaged qualitatively as well as quantitatively. Even After cooking only, about 50 per cent decrease was noted in uric acid, Phytic acid and Trypsin Inhibitors. Even cooking of insect infested Bengal gram could not improve the quality of the legume.