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Retention of Nutrients in Different Pulses
Using, Convetional,
Microwave and Solar Cooking
Raka Srivastava and Aakanksha
Nahar*
Department of Home Science, Jai Narain Vyas
University, Jodhpur, India
E-mail:
aakankshanahar@yahoo.com, Tel: 91-291-2753359
Accepted 09 April 2014
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Comparative estimation of nutrients of different
pulses viz. black gram, cowpea and horse gram was
studied by adopting three methods of cooking i.e.
conventional cooking on LPG stove, microwave cooking
and solar cooking.
In black gram 77.00 per cent, 74.25 per cent and 79.99 per cent starch
was retained in, conventional cooking (LPG stove),
microwave cooking and solar cooking respectively,
39.92 per cent, 35.92 per cent and 44.96 per
cent TSC was retained in, conventional cooking (LPG
stove), microwave cooking and solar cooking
respectively, 97.13 per cent, 96.59 per cent and
98.56 per cent protein was retained in, conventional
cooking (LPG stove), microwave cooking and solar
cooking respectively, 80.01 per cent, 77.99 per cent
and 84.99 per cent calcium was retained in,
conventional cooking (LPG stove), microwave cooking
and solar cooking respectively, 94.75 per cent,
93.11 per cent and 97.05 per cent iron was retained
in, conventional cooking (LPG stove), microwave
cooking and solar cooking respectively. Similar
results were obtained in cowpea and horse gram as
well. Therefore, it can be concluded that the
retention of different nutrients in pulses were more
in solar cooking as compared to conventional cooking
and least in microwave cooking.
Keywords:
Nutrition, pulses, solar, microwave, conventional
cooking
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