Effect of Pre-treatments and Methods of Drying on Quality of Kumutia (Acacia senegal (L) Willd.) Seeds Choudhary MR1, Dadheech S2, Jakhar ML3,*, Garhwal OP4 1Associate Professor, Department of Horticulture, Shri Karan Narendra College of Agriculture, Jobner, Jaipur, Rajasthan, India 2Subject Matter Specialist (Horticulture), Krishi Vigyan Kendra, Bhilwara, Udaipur. Rajasthan, India 3Associate Professor, Department of Plant Breeding and Genetics, Shri Karan Narendra College of Agriculture, Jobner, Jaipur, Rajasthan, India 4Subject Matter Specialist (Horticulture), Krishi Vigyan Kendra, Nagore, Rajasthan, India *Email id: mljakhar@yahoo.com
Abstract The present investigation was carried out to determine the impact of different processing and drying treatments on the quality of kumutia seeds. Seeds were collected from matured pods and subjected to processing namely blanching in four different salt concentrations (1%, 2%, 3% and 4%) followed by three drying methods (shade, solar and oven). The dried seeds were then stored for six months and observations on various quality parameters were taken at 0, 3rd and 6th month of storage. The kumutia seeds blanched in 3% salt solution and dried in a solar drier gave a better quality dried product under storage for a duration of 6 months. Such treated products have good nutritive value and can be used to prepare off-season vegetable dishes. Top Keywords Isotherm, Solar drying, Proteins, Blanching. Top |