Effect of heat on the proteins of groundnut and Bengal gram (Cicer arietinum).

Groundnut meal was dry roasted at 120 degree C for 10-30 min and Bengal gram dhal at 75 degree C for 30 min or 100-160 degree C for 10 min. Treatment above 120 degree C and 10 min was likely to denature the proteins (indicated by a lowering of N solubility in water and NaCl solution) and reduce nutritive value, while a low roasting temp. produced a product with bland flavour. Drastic heat treatments considerably reduced the available lysine, thiamin and riboflavin contents in both materials. Autoclaving of groundnut meal at atm. pressure or at 1 or 2 kg/cm-2 for 30 min also greatly decreased N solubility in water and NaCl solution.