Science Journal of Agricultural Research and Management
March 2012, Volume 2012, ISSN: 2276-8572
© Author(s) 2012. This work is distributed under the Creative Commons Attribution 3.0 License.
A Brief Study on Raw and Soaked South Indian Almonds,Peanuts,Resins and Sauerkraut for Nutritive Value
Parul S Kamat, Neetu Mittal, Suneetha Vuppu* and Bishwambhar Mishra
School of Biosciences and Technology, VIT University, Vellore:-632 014, Tamil Nadu, India
Accepted 17 March 2012; Available Online March 31, 2012.
In many Indian houses, children are made to eat soaked almonds and raisins for improving their mental ability. The idea of this project was to check if these could be a better protein source than the raw ones. Hence protein estimation of raw almonds, soaked almonds and the water in which they are soaked, was done and compared. Similarly the protein content of raw raisins was compared with soaked ones. It was found that soaked almonds have much higher protein content than the raw almonds and so does the water in which they are soaked. Whereas soaked raisins have lower protein content than the raw ones. Thus it was considered as a step in designing a high protein early morning snack which is a basic requirement for sportsmen like swimmers for building up their stamina. To make this economically suitable for even the lower middle class almonds were replaced with peanuts and was found that even soaked peanuts have higher protein content than raw peanuts. To further the research sauerkraut's (finely shredded cabbage fermented with various lactic acid bacteria) protein concentration was estimated with varying quantity of salt concentration. It was found that beyond 20% salt concentration the protein content increased and remained uniform thereafter.
Keyword: Protein estimation, Raw almonds, Lowry’s Method, sauerkraut, High Protein Diet