| S:NO: |
Parameters |
Boiling |
Germination |
Pressure cooking |
Roasting |
Raw |
| 1. |
pH |
7.00 |
6.5 |
6.8 |
6.7 |
7.1 |
| 2. |
Ash (g) |
2.5 |
2.0 |
2.4 |
2.2 |
2.3 |
| 3. |
Total titrable Acidity (g) |
0.48 |
0.72 |
0.32 |
0.36 |
0.46 |
| 4. |
Moisture (g) |
8 |
9.5 |
7.4 |
6.2 |
10 |
| 5. |
Crude Protein (g) |
7.4 |
8.9 |
8.3 |
12.8 |
11.2 |
| 6. |
Crude Fibre (g) |
6.4 |
5.7 |
7.2 |
7.0 |
5.3 |
| 7. |
Carbohydrates (g) |
72 |
61 |
80 |
75 |
72 |
| 8. |
Fat (g) |
3.4 |
2.5 |
3.0 |
1.9 |
1.8 |
| 9. |
Energy (Kcals) |
348.2 |
302.1 |
380.2 |
368.3 |
349 |
| 10. |
Total Starch (g) |
17.2 |
7.8 |
13.59 |
10.32 |
12.6 |
| 11. |
Amylose content (%) |
15.22 |
10. 8 |
12 |
9.6 |
8 |
|
