Advances in Life Sciences
Year : 2012, Volume : 1, Issue : 2
First page : ( 164) Last page : ( 166)
Print ISSN : 2278-3849. Online ISSN : 2278-4705.

Effect of Cooking Methods on Oxalic Acid and Phytic Acid Content of Horse Gram Dal and Khesari Dal

Ritu Dubey. P., Ramakant Dubey, Vashishtha Priya

Department of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad; U.P.

Online published on 16 February, 2013.

Abstract

Khesari dal and Horse gram dal are cheaper in comparison of other pulses and they are also easily cultivated. Vegetarians who consumed greater amount of these pulses will have a higher intake of oxalate, which may reduce calcium availability. The objectives of present research were to investigate on the effect of different domestic cooking methods on the antinutritional factors such as Oxalic acid and Phytic acid in selected pulses and to asses their palatability after cooking. The organoleptic acceptability of the Khesari dal products was good in comparison to Horse gram dal products after cooking it by both the cooking methods (roasting and frying).Oxalic acid and Phytic acid were determined in raw and cooked pulses. The different cooking methods showed significant reduction (p=0.05) in Oxalic acid and Phytic acid content of pulses. Among both the cooking methods (frying and roasting) frying was found to be the better method for lowering the oxalic acid and Phytic acid contents. In Khesari dal significantly greater reduction (p= 0.05) in Phytic acid (39 per cent) content was observed by frying method in comparison to roasting method (25.7 per cent) In Khesari dal significant decrease (p=0.05) in oxalic acid content (25.5 per cent) was observed by frying method in comparison to roasting method (13.7 per cent). In Horse gram dal significantly greater reduction (p =0.05) in phytic acid (20.1 per cent) content was observed by frying method in comparison to roasting method (11.7 percent). In Horse gram dal significant decrease (p=0.05) in Oxalic acid content (22.4 per cent) was observed by frying method in comparison to roasting method (13.3 per cent). Cooking methods shows considerable reduction in Oxalic acid and Phytic acid contents in both the pulses. Frying was fairly effective in reducing the phytic acid and Oxalic acid. The reduction of anti-nutrients on cooking is expected to enhance the nutritional value of these pulses by increasing the availability of nutrients present.

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Keywords

Khesari Dal, Horse Gram Dal, Cooking Methods, Oxalic Acid and Phytic Acid.

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