Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)

Abstract

Background: Demand for convenience foods that need less preparation time are gaining significant importance among many consumers. Redgram dhal which usually needs more cooking time, was evaluated for formulating and checking the suitability of its use as Quick cooking dhal on storage. Methods: Popular PJTSAU released red gram dhal varieties TDRG - 4, RGT - 1 and WRGE - 122 were developed into quick cooking dhal and evaluated for their nutrient composition, colour and functional characteristics on storage for 6 months. Result: Storage of both raw and QCD for six months period resulted in decrease in total ash, protein, carbohydrates and energy content, with no change in crude fiber content, but an increase in the fat content. Significant darkening of the QCD redgram dhal was observed on storage. There was decrease in solids dispersed and water absorption among all the three cultivars with a progressive increase in the cooking time, without affecting the organoleptic properties of the dhal.