Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifolius Jacq.) varieties as affected by microwave heating and pressure cooking.

Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225' and 'RMO 257') and 1 local variety of moth bean were pressure cooked and microwave oven cooked to find out the comparative effect of heating on total soluble solids (TSS), reducing sugars, non-reducing sugars and starch and starch digestibility. The TSS of raw unprocessed moth bean cultivars ranged from 6.

Effect of processing on dislodging of cypermethrin residues on brinjal.

Brinjal fruits were sprayed with recommended dose (0.001%) of cypermethrin. Effects of processing viz.