Effect of storage on redgram (Cajanus cajan /L./ Millsp) and greengram (Vigna radiata /L./ Wilczek) with particular reference to lipid composition

Abstract

Gopinath M.R., Sambiah K., Niranjana S.R. (2011) The effects of storage on the lipid composition of three redgram (TTB-7, BRG-1, and ICP-8863) and three greengram (PUSA BISAKI, KDM-1, and CHINA MOONG) varieties were studied. Environment variables such as temperature and relative humidity were recorded during storage period. Moisture content was found to increase along with the percent incidence of storage insects. The incidence of storage moulds and insects was recorded in all the samples; results showed that storage moulds belonged to aspergillus species and the insect Callosobruchus chinensis infested the stored samples. The total fat, triglycerides, phospholipids, free fatty acids and peroxide value were evaluated in the control and in samples stored for three and six months. Results showed that storage depleted total fat (1.94-1.75 g), triglycerides (1.46-1.07 g), whereas phospholipids (0.06-0.21g), free fatty acids (0.002-0.01 g) and peroxide values (2.14-4.46 meq) increased. The fatty acid content of palmitic (26.03-23.56%), stearic (7.4-5.46%), linoleic (56.2-45.2%) and linolenic acids (6.9-4.7%) decreased, but oleic acid content increased (8.3-21.6%) in all the varieties during storage.

Changes in phytic acid, polyphenol, free fatty acid content and calorific value in chickpea varieties during storage

“…The maximum increase of free fatty acid was recorded in aluminium box and minimum increase was observed in cotton bag. The results are in line with the finding of Gopinath et al (2011) [7] , reported that free fatty acid content increased during storage in red gram and green gram. Increases free fatty acid contents were observed during the storage with infestation of other legumes such as cowpea (Ojimelukwe et al, 1999) [21] .…”

Observation of seed health of black gram (Vigna mungo L.) in relation to storage containers and treatment with three plant powders

“…Gopinath et.al. 16 found that storage fungi depleted total fat (1.94-1.75g), triglycerides (1.46-1.07g), where as phospholipids (0.06-0.21g), free fatty acids (0.002-0.01 g) and peroxide values increased. The fatty acid content of palmitic, steric, linoleic acid decreased, but oleic acid content increased in Red Gram and Black gram during storage periods.…”

Post harvest preservation in different containers, pathogenesis and management of chickpea (Cicer arietinumL.) seed health

“…All countries must heed the warnings of the 'union of concerned scientists' to protect the earth for future generations. [14][15][16][17][18][19][20][21][22]…”