| S:NO: |
Parameters |
Boiling |
Germination |
Pressure cooking |
Roasting |
Raw |
| 1. |
pH |
6.7 |
7.2 |
6.5 |
6.2 |
7.0 |
| 2. |
Ash (g) |
2.8 |
4.2 |
3.4 |
2.6 |
2.1 |
| 3. |
Total titrable Acidity (g) |
0.34 |
0.55 |
0.32 |
0.45 |
0.54 |
| 4. |
Moisture (g) |
6.46 |
11.56 |
7.3 |
7.56 |
15 |
| 5. |
Crude Protein (g) |
8.4 |
12.6 |
7.7 |
10.4 |
6.8 |
| 6. |
Crude Fibre (g) |
6.1 |
5.1 |
5.9 |
5.1 |
4.9 |
| 7. |
Carbohydrates (g) |
63 |
72 |
69 |
56 |
70 |
| 8. |
Fat (g) |
1.9 |
2.6 |
2.8 |
3.2 |
2.9 |
| 9. |
Energy (Kcals) |
302.7 |
361.8 |
332 |
294.4 |
333.3 |
| 10. |
Total Starch (g) |
13.6 |
11.9 |
8.62 |
7.85 |
18.5 |
| 11. |
Amylose content (%) |
6.8 |
10.8 |
12.4 |
4.4 |
4 |
|
