EFFECT OF FLUIDIZED BED HEAT TREATMENT ON INSECT MORTALITY, PROXIMATE COMPOSITION AND ANTINUTRITIONAL CONTENT OF STORED GREEN GRAM (VIGNA RADIATA) SEEDS

Abstract

The study describes the effect of fluidized bed heating for different temperature and time combination on insect mortality, chemical composition  viz., moisture, protein, crude fiber, fat, carbohydrate and ash of a high-yielding variety of green gram (Vigna radiata) Malviya-12. Raw seeds also contain significant amount of anti-nutrients. Phytic acid is one such anti-nutrient which is a major storage form of phosphorous in legumes seeds. Insect for experiment cultures were taken from stored grain stocks reared for many generations in laboratory conditions 32°± 1°C, and 60 ± 5 percent relative humidity. For fluidized bed dryer, samples of weighing 500 to 1000 gram were prepared. Infested sample treated with fluidized bed for different time interval. After treating green gram (Vigna radiata) seeds in a fluidized bed for exposure time 40, 50 and 60 sec and different temperature 40, 60 and 80°C. Maximum insect mortality occurs for exposure time 60 sec and temperature 80°C. Seeds stored for a long time because moisture of grain removes after heat treatment. The results indicate that the fluidized bed  heating reduces the moisture content, increase the insect mortality, little changes in chemical composition of green gram (Vigna radita) and lowered the anti-nutrient factor (phytic acid).