Objective:
In Vigyan Ashram kitchen we give nutritive food to students. Every time mavshi have to do preparations one day before to do sprouts for Bhaji so I decided to preserve sprouts using drying so I did experiment on Green gram whole and Moth Beans.
Procedure:
On 11th DEC’18 I did experiment on Moth Beans as we have decided. Wet Moth Beans contains 62.32 % water and dry Moth Beans contain 7.2 % of water.
Later we decided to do an experiment on Green Gram Whole because it is easily available. On 13th DEC’18 I have loaded a batch of sprouted Green Gram Whole. The procedure was followed as below
- Firstly I loaded Green Gram Whole batch of 1.5 kg on sprouter. It took 2 days to sprout.
- After that I weighed sprouts it was 3.57kg. And It contains 56.56% of water.
- Then I loaded that 3.5 kg sprouts of Green Gram Whole on dome dryer.
- I took two samples to find out the moisture content losses by LOD method at a different time one after 24 hours on 14th DEC’18 and another after 56 hours 15th NOV’18 are first sample LOD was 50% and second sample LOD was 89.679%.
I took two samples to find out the moisture content losses by LOD method at a different time one after 24 hours on 14th DEC’18 and another after 56 hours 15th NOV’18 are first sample LOD was 50% and second sample LOD was 89.679%.
Loss on drying is a widely used test method to determine the moisture content of a sample, although occasionally it may refer to the loss of any volatile matter from the sample. The loss in drying does not usually refer to molecularly bound water or water of crystallisation.
Conclusion:
It took 3 days to dehydrate Green Gram Whole. Green Gram Whole’s sprout dries in less time as compared to Moth Beans.
Next Plan:
Green Gram Whole was easily available but its prices are higher and the sprouting process is hard so I did experiment on sawdust.
