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JAAST Table of Content: March 2(2)

Research Articles

 

Raka Srivastava and Aakanksha Nahar*   pp. 20 - 32

RETENTION OF NUTRIENTS OF DIFFERENT CEREALS USING, CONVENTIONAL, MICROWAVE AND SOLAR COOKING

 

           

Comparative estimation of nutrients of different cereals viz. wheat, maize and barley were studied by adopting three methods of cooking i.e. conventional cooking on LPG stove, microwave cooking and solar cooking. In wheat 75.0 %, 70.98 % and 85.00 % starch was retained in, conventional cooking (LPG stove), microwave cooking and solar cooking respectively, 32.14 %, 29.87 % and 35.06 % TSC was retained in, conventional cooking (LPG stove), microwave cooking and solar cooking respectively, 97.15 %, 95.82 % and 98.58 % protein was retained in, conventional cooking (LPG stove), microwave cooking and solar cooking respectively, 78.01 %, 76.60 % and 81.98 % calcium was retained in, conventional cooking (LPG stove), microwave cooking and solar cooking respectively, 95.69 %, 95.10 % and 98.63 % iron was retained in, conventional cooking (LPG stove), microwave cooking and solar cooking respectively. Similar results were obtained in maize and barley as well. Therefore, it can be concluded that the retention of different nutrients in cereals were more in solar cooking as compared to conventional cooking and least in microwave cooking.

Keywords:  Nutrition, cereals, solar, microwave, conventional cooking.