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Physico-Chemical Properties, Uric Acid, Carbohydrates, Mineral, Trypsin Inhibitor Activity and Phytic Acid Content of Bruchids Infested Processed Chick Pea

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Physico-Chemical Properties, Uric Acid, Carbohydrates, Mineral, Trypsin Inhibitor Activity and Phytic Acid Content of Bruchids Infested Processed Chick Pea Int.J.Curr.Microbiol.App.Sci (2021) 10(02): 1926-1934 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 10 Number 02 (2021) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2021.1002.230 Physico-chemical Properties, Uric acid, Carbohydrates, Mineral, Trypsin Inhibitor Activity and Phytic Acid Content of Bruchids Infested Processed Chick Pea Rajni Modgil*, Ratni Devi, Archana Sood and Anupama Sandal Department of Food Science, Nutrition and Technology, College of Community Science CSKHPKV Palampur, India *Corresponding author ABSTRACT K eyw or ds Chick peas, a legume crop grown in temperate and semiarid climatic condition is heavily infested by bruchids during storage, which results in the qualitative as well as quantitative Insect infestation, loses. Insect infested legumes are consumed by unaware people after cooking because Weight, Chick pea, Cooking, Uric acid, insects are not visible although the larval and pupil stages of insects are inside the grains. Energy value, Holes in grains are only visible when adult insect comes out of the grain Present study was Starch, Anti planned to evaluate physico –chemical properties, uric acid, carbohydrates, mineral, nutritional factors, trypsin inhibitor activity and phytic acid content of processed bruchids infested chick pea at the graded levels of bruchids infestation (20, 40 and 60%). The results revealed that with Article Info increase in the level of infestation, significant increases (p ≤ 0.05) was observed in all the parameters, except for decreases in weight content density embedded larvae carbohydrates Accepted: and true protein. Even cooking of insect infested chick pea could not improve the quality 17 January 2021 of legume. Only slight decrease was noted in uric acid phytic acid and trypsin inhibitors of Available Online: Chick pea after cooking presence of insect excreta and body parts , legumes becomes 10 February 2021 unhygienic and should not be consumed even after processing. Introduction developing countries. India is one of the major pulse producing countries accounting Chick pea is light colored, larger seed size for about 27-28 percent of world Legumes having smooth and thin skin as compared to production. Legumes are grown widely Bengal gram (ICRISAT, 1993). This legume throughout India during Rabi and kharif is grown mainly in areas with temperate and seasons. Area under pulse cultivation has semiarid climate. It is mainly grown in been fluctuating between 22-24 million Southern Europe, Northern Africa, hectares. Afghanistan and Chile, also introduced during the 18th century to the Indian subcontinent. Chick pea is a nutritious pulse providing Legume is widely used as protein rich about 360 calories, 17.1 g proteins, 3-5 g fat supplement to achieve better health in and 10.2 mg iron per 100g (Gopalan 2010). 1926 Int.J.Curr.Microbiol.App.Sci (2021) 10(02): 1926-1934 The Legume is usually stored for a longer but not much work has been reported on the period or until the harvest of the next crop. effect of cooking on nutritional quality of Legumes are susceptible to infestation, both insect infested Chickpea. So the present study in the field and during storage, by weevils, was planned to see the effect of cooking on which are prolific, breed rapidly, and cause the physico chemical and nutritional quality serious deterioration in the nutritive value of of Chickpea at graded levels of infestation. the grain. Deterioration of legumes during storages occurs due to various physical, Materials and Methods chemical and biological factors. These are temperature, humidity, storage structure, Chick pea (Cicer arietinum L.) was procured micro-organism, fungi, insects, rodents and from the local market. The pulse beetle C. birds. The losses during post harvest handling chinensis (L.) (Dhora) were obtained from the and storage are up to the extent of 8.5 per cent previously infected Chick pea and released in of total production (Khader, 2000). During 500g of Chick pea in a container covered with storage of legumes bruchids infestation is muslin cloth. Then the culture of C. chinenis very common problem. Bruchids harbours was maintained at temperature 28±20C and certain pathogenic micro organisms which relative humidity of 75±2%. cause food poisoning and food spoilage (Neergaurd and Kumari, 1983). This results Preparation of sample not only in quantitative losses, but qualitative losses as well (Ratni et al., 2019). Chick pea was cleaned manually to get rid of dust/ other foreign materials and 1000 g Infested grains are likely to contain living sample was placed in triplicate in metallic air insects in different stages of development, tight containers of 2 kg capacity. In each their body fragments and excreta make the container, 80 pulse beetles irrespective of sex pulse unhygienic (Swaminathan, 1977); were released, covered with lids and kept for (Modgil and Mehta, 1996). Uric acid is one of 28 days at room temperature (27o to 35o C). the excretory end products of insects. When Depending upon climatic conditions, pulse consumed in excess may lead to gout. Insect beetle completes its life cycle in 23 to 28 infestation increases anti-nutritional factors days. The grains were first observed after 28 like phytic acid, saponins and trypsin days, followed by 15 days interval, for inhibitors in legumes (Modgil and Mehta, obtaining desired levels of infestation (20, 40 1997). The most common methods for and 60%). the Legumes, along with consumption of legumes are cooking which containers, were deep frozen for 72 h to kill improve their nutritional and organoleptic the adults as well as the developing insects. qualities (Sangle et al., 1993, Mankotia and The insect debris and frass were removed Modgil 2012). manually and samples were stored in refrigerator toll further analysis. For The insect infestation results in quality determining embedded larvae percent 100 deterioration including change in β-complex grains (in triplicate) were soaked overnight. vitamin, protein, minerals and biological Next morning, grains were subjected for protein quality of legumes (Modgil, 2000). dissection with the help of a very sharp blade Insect infested Chickpea is consumed by so as to open the grains completely and total unwary consumers after cleaning, washing number of grains with larvae inside was and cooking. Work has been done on the calculated. nutritional quality of insect infested Chickpea 1927 Int.J.Curr.Microbiol.App.Sci (2021) 10(02): 1926-1934 Cooking converting it into crude protein. The sugars in samples were also estimated by standard One hundred gram control and insect infested method of AOAC (2010). Total carbohydrates samples at different levels of infestation were were calculated by the following formula: soaked in water for six hours separately and then pressure cooked with equal amount of Total carbohydrate (%) = 100- (Moisture + water for 30 minutes. The cooked samples crude ash + crude protein +crude fat + crude were dried in cabinet tray drier at 50°C ± 3°C fiber) for 12 h. The cooked and uncooked samples of both varieties were milled separately in a Energy in the samples was determined by Willy mill, to a fine powder so as to pass chromic oxide method of O’Shea and through a 40 mesh sieve. These samples were Maguire (1962). Starch in finger millet was then kept in a refrigerator in air tight plastic determined by the method of Clegg (1956). containers till further analysis was done. Non Protein Nitrogen (NPN) in samples was determined by the method of Pellet and Color: The colour of the Chick pea grains Young (1980). Extraction of uric acid was were observed from their physical appearance conducted by method of AOAC (2010) and through visual perception. estimation was done by method of Oser (1971) Neutral detergent Fiber and Acid Weight change detergent Fiber in samples was estimated by the method of Van Soest and Wine (1967). Difference between initial weight and final Phytic acid was determined by the method of weight of sample after infestation gave the Davis and Reid (1979). Trypsin inhibitor weight change activity in the samples was determined by the method given by Ray and Rao (1971). Phytate Percent weight change = Differences in the phosphorus was calculated by formula initial and final weight of sample/ initial weight of sample X 100 Phytate phosphorus, mg = A x 28.18 /100. Where, A is the phytate content (mg) Density was determined by noting the change in water level (V) after adding one hundred Non phytate phosphorus was calculated as a grains (W) difference between the total phosphorus and phytate phosphorus. The data from various Density = Weight of legume grains / Rise in laboratory experiments were subjected to water level. statistical analysis for variance in a completely randomized design (Sendecor and Per cent damaged grains was calculated by Cocharn, 1968) the formula, Number of pulse grains with holes x 100 Results and Discussion Proximate constituents viz. moisture, ash, The weight, weight change, weight volume crude fat and crude fiber contents in the ratio, embedded larvae percent and, density samples were determined by standard decreased with level of infestation and a methods of AOAC (2010). Nitrogen was further decrease in these parameters was analyzed by Micro-kjeldhal AOAC (2010) observed when insect infested grains were and was multiplied by factor 6.25 for cooked (Table 1). Changes in cooked grains 1928 Int.J.Curr.Microbiol.App.Sci (2021) 10(02): 1926-1934 were higher which might be due to, during protein. Modgil (2002) observed a significant cooking larval and pupal stages of insects increase in the crude protein content of insect emerged out leaving behind mainly the husk infested uncooked Legumes at different level portion, which is light in weight. Higher of infestation. This increase in crude fiber losses were noticed in the density of Chick might have been due to the reason that insect pea after cooking some soluble nutrients C.
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