International Journal of Food Science

and Technology (IJFST)

Vol. 6, Issue 3, Jun 2016, 17 - 26
TJPRC Pvt. Ltd.

STUDIES ON PACKAGING MATERIAL BASED BIO CHEMICAL

COMPOSITIONAL CHANGES OF BHATT (BLACK SOYBEAN) AT AMBIENT
CONDITION
KAUSHAL KUMAR1, S.K.GARG2 & D. K. GUPTA 3
1

Associate Professor, Department of Agro Processing and Rural Engineering, Mahamaya College of Agrilcultural
Engineering and Technology (NDUAT, Faizabad) Akabarpur, Ambedkarnagar Uttra Pradesh, India
2

Associate Professor, College of Agriculture, JNKVV, Jabalpur, India

3

Ex-Professor Deptt. of PHP&FE, GBPUAT Pantnagar, India

ABSTRACT
Storage behaviour of stored Bhatt was studied for a storage period of six months. The effects of packaging
materials (jute, polylined and polyethylene bags) were investigated under ambient condition at initial moisture content
of Bhatt was 10% (d.b.). Changes in product parameters, such as moisture, protein, fat, free fatty acid and germination
percent was determined at an interval of one month. The temperature and relative humidity of the surrounding

and protein content was highest at time of start of storage and decreased with the duration in storage period. It was also
observed that the protein content decreased significantly after two months of storage and thus a continuous decrease
was observed. The fat content increased with storage period as the binding force of protein in term of fat reduced due to
rise in temperature. The formation of the free fatty acid increased as the storage period increased. The maximum
germination was found in jute bag followed by polylined jute bag. The polyethylene bag was found best as the
permeability was least followed by the polylined bags and jute bags.

Original Article

atmosphere were measured daily. It was observed that the moisture content continuously changes with storage period

KEYWORDS: Bhatt, Storage Stability, Jute Bags Storage, Polylined Bags Storage, Polyethylene Bags Storage

Received: May 10, 2016; Accepted: May 31, 2016; Published: Jun 09, 2016; Paper Id.: IJFSTJUN20163

INTRODUCTION
Bhatt, the black soybean (Glycine Max.) is an important crop as it is used to prepare delicious food items.
It is a wild and very old variety of pulse crop, which is mainly grown in the hills of North India specially
Uttarakhand and several other pockets in the country and has become an essential part of the daily diet in these
regions. Infect, Bhatt like so many nutritious, valuable and uncommon plants available abundantly in Himalayan
region which have no literatural identity, needs scientific investigation. These plants are available in India since
Ayurveda age or before and thus India may be the origin place of Bhatt.
The present investigation relates to the sorption characteristics of whole fresh Bhatt for storage under
ambient condition for six months. The experiments were carried out by static desiccator techniques employing
saturated salt solutions. The study includes the determination the proximate composition in form of moisture
content, total protein, and total fat was determined by AOAC (1984). Jute, polylined jute and polyethylene storage
bags were used to investigate the effect of storage period on bio chemical composition during storage

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Kaushal Kumar, S.K. Garg & D. K. Gupta

MATERIALS AND METHOD

Storage behaviour of untreated Bhatt grains was studied under ambient conditions. The flattened, tasty Bhatt
(Glycine max., Variety LAGILI) was selected for study. The fresh grain was procured from local market and was cleaned
and graded and kept in airtight condition in double high density polyethylene bag for further experiments. The ambient
temperature raised from 9.5 to 440C and relative humidity from 66 to 98% throughout the storage period. The daily
temperature and relative humidity was recorded for the period of 6 months. Jute, polylined jute and polyethylene storage
bags were used to investigate the effect of storage period on bio chemical compositional changes such as moisture, protein,
fat, free fatty acid and germination percent was determined at an interval of one month.
In order to select, the most appropriate equation, a statistics package, 1995 SPSS for Windows (version 6.1.2) was
used to analyze the data and fit the equations. The three error parameters are used for comparison of results were Residual
sum-of-squares (RSS), Standard error of estimate (SEE) and Mean relative deviation (MRD). In these error parameters, the
RSS value is an important parameter in the non-linear regression process. The fitted equation giving the smallest SEE
value for the same set of experimental data yields the best results. However, the SEE value cannot provide a direct
visualization of the goodness-of-fit. For this reason, the MRD is used to describe the goodness-of-fit of an equation.
Therefore, the smaller the MRD value, the better the goodness-of-fit.

RESULT AND DISCUSSIONS

Change in Grain Moisture Content: The observed values of moisture content of Bhatt stored under ambient
condition monthly wise in different packaging materials were observed moisture content varied from value of 8.0 to 15.8
%, 8.2 to 12.6 % and 9.2 to 10.5 % (d b) in jute, polylined and polyethylene bags respectively. Analysis of variance
indicated significant effect of storage period (P) and storage containers (C), were found whereas the effect of interaction of
storage period and container with replication was nonsignificant at (0.1%) i.e. 0.47 for the storage period, 0.33 for
containers and replication. It was observed that moisture content was maximum at the end of second month of storage i.e.
February because of high humidity and minimum at the end of fifth month (May) at minimum relative humidity. This
pattern of moisture variation indicates the external environment dominantly influenced the grain moisture. This indicated
that initial moisture content (10% db) alone is sufficient to ensure the safe storability, though the moisture content
continuously changes in container with storage period. In these cases, a moisture level was found as high as 14.5%, 12.2%
and 10.48% (db) in Jute, polylined and polyethylene bags. It showed that grain stored in jute bag had the highest moisture
content followed by polylined and polyethylene bags. This is obvious because the jute bag has the maximum permeability
and therefore, was most susceptible to moisture adsorption from the atmosphere. Out of polylined and polyethylene bags,
the moisture content of grain was higher in polylined bags compared to polyethylene bags due to relatively greater
permeability of polylined bags to the atmospheric moisture.
Change in Protein Content: The protein content of black soybean (Bhatt) was estimated monthly for the storage
period and values of protein content the observed protein content varied from 43.02 to 48.40% for jute bag, 41.84 to 47%
for polylined jute bag and 44.62 to 48.10% for polyethylene bag. The ANOVA for protein content had significant effect of
the storage period, P and the storage container C. corresponding 0.97 for storage period P, and 0.69 for containers C at
(0.1%). The average values of protein content for various storage periods and containers are shown in Figure 2

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Studies on Packaging Material Based Bio Chemical Compositional

Changes of Bhatt (Black Soybean) at Ambient Condition

19

Figure 2a: Variation of Protein with Storage Period

Figure 2b: Variation of Protein with Storage Container

Figure 2c: Variation of Protein with Storage Period, Storage Container and Replication
It was observed that the protein content was highest at time of start of storage and decreased with the duration in
storage period upto six months. It was also observed that the protein content decreased significantly after two months of

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Kaushal Kumar, S.K. Garg & D. K. Gupta

storage and thus a continuous decrease was observed from 47.83% to 43.49 % at the end of six months storage.
The protein content in the sample reduced from 47.83 to 47.15% from December/January to January/February as
the average monthly room temperature was 14.88 and 13.370C with relative humidity 85.77 and 92.15% respectively. But
as temperature rise from 13.370C in January/February to 20.030C in February/March, the protein content decreases
significantly from 47.15 to 46.46% (db). This phenomenon becomes more distinguished when average temperature reached
27.570C in March/April. Similarly, a significant difference was seen at temperature 31.730C in April/May but the protein
loss reduced as temperature reached 34.58 0C in May/June.
This trend showed that protein loss had a definite trend with average monthly temperature of the storage chamber
and as temperature and storage period increased, protein loss increased. The effect of storage material i.e. polyethylene
was found best due to air tightness of the bag. This may be due to constant moisture content of the bag. In case of
polyethylene bag, the mass transfer was least are no mass transfer and protein preservation in polyethylene bag was found
maximum. This indicates that polyethylene bag is the best for preservation of protein content while jute bag and polylined
jute bag behave in a similar fashion with respect to protein loss.
Change in Fat Content: The fat content of Bhatt was determined and the range varied from 15.11 to 16.40% for
jute bag, 15.12 to 16.18% for polylined jute bag and 15.03 to 15.73% for polyethylene bag which indicated that jute bag
was the best for fat content preservation followed by polylined jute bag. The polythene bag should be the last choice for fat
content preservation. The ANOVA indicated that the effect of storage period P and container C was found significant
difference at 1% level. The critical differences at 0.1% level for the storage period P and containers C were calculated as
0.65 and 0.46 and at 1% level as 0.48 and 0.34 respectively. The minimum fat content was found at the time of start of
storage and thereafter it increased as the storage period increased. The fat content increased with storage period and
temperature as the binding force of protein in term of fat reduced due to rise in temperature from 13.37 to 350C and release
of fat increased. However, the increase in fat is found very less. The heat transfer through jute bag was maximum which
resulted in the higher release of fat in jute bag followed by polylined jute bags (Figure3). The fat content in polyethylene
bag was found to be minimum due to minimum heat transfer. The bar diagram also indicated the significance of storage
containers for fat preservation.

Fat,%

CD (0.01%)

b
15.08

b
15.23

ab
15.53

ab
15.72

a
15.88

a
16.1

14
3

Storage period,m onths

Average Fat Content at Various Storage Periods

Figure 3a: Variation in Fat with Storage Period and Replication

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Studies on Packaging Material Based Bio Chemical Compositional

Changes of Bhatt (Black Soybean) at Ambient Condition

21

CD (0.1%)

a
15.69

JUTE BAG

POLYLINED JUTE BAG

Fat,%

a
15.76

a
15.32

14
POLYTHELENE BAG

Storage Containe r

Average Fat Content in Various Storage Container

Figure 3b: Variation in Fat with Storage Container and Replication

Fat, %

CD (0.1%)
15.74

15.742

15.3

14
1

Re plication

Average Fat Content in Various Replications

Figure 3c: Variation in Fat with Storage Period, Storage Container and Replication
Change in Free Fatty Acid: The free fatty acid of oil extracted from black soybean by Sohxtec extraction unit.
The amount of free fatty acid present in oil stored for different periods in jute, polylined and polyethylene bags under
ambient conditions was observed free fatty acid varied from 1.38 to 4.84% for jute bag, 1.33 to 5.63% for polylined jute
bag and 1.25 to 3.30% for polythene bag. The ANOVA indicated that the effect of the storage period P and container C
were significant at 0.1% level of critical difference. The critical differences for the storage period P and containers C were
0.46 and 0.33, respectively. The effect of replication was found nonsignificant. It was also observed that the free fatty acid
increased after two months of storage and in the first two months there was no significant increase in free fatty acid. At the
end of fifth month and onwards, the free fatty acid increased at faster rate, which showed that the formation of the free
fatty acid increased as the storage period increased (Figure 4). The bar diagram also showed clearly the same effect as
mentioned earlier which indicates that higher permeability leads to maximum exposure to oxygen and results in oxidation
of lipid and formation of free fatty acid.

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Kaushal Kumar, S.K. Garg & D. K. Gupta

FFA, %

4.59

a
1.52

a
1.32

c
2.31

b
1.81

e
2.87

1
1

Storage Pe riod, m onth

Average FFA Percent at Various Storage Periods

Figure 4a: Variation in FFA with Storage Period and Replication

5
FFA, %

d
2.86

a
2.3

a
2.06

1
1

STORAGE CONTAINER

Average FFA Percent in Various Storage Container

Figure 4b: Variation in FFA with Storage Container and Replication

5
FFA, %

a
2.37

a
2.54

a
2.3

1
1

REPLICATION

Average FFA Percent in Various Replications

Figure 4c: Variation in FFA with Storage Period, Storage Container and Replication
It was also observed that the formation of free fatty acid in polyethylene bag was minimum followed by polylined
jute bag but there was not significant difference between the formation of free fatty acid in these two storage containers.
This may because of the air tightness and lesser permeability of the container whereas the free fatty acid in jute bag was
found maximum due to higher permeability of the container.

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Studies on Packaging Material Based Bio Chemical Compositional

Changes of Bhatt (Black Soybean) at Ambient Condition

23

Change in Germination: Monthly values of germination percent of Bhatt stored in different packaging materials
under ambient condition were observed germination varied from 98.33 to 96.33 percent for jute bag, 97.83 to 96.33 for
polylined jute bag and 96.67 to 95.67 for polythene bags, by respectively it indicated that the effect of storage period P and
containers C are significant at 0.1% level of critical difference as 1.09 and 0.77 respectively. The effect of replication was
found non-significant at critical difference (0.1% level) of 0.77. Loss in germination was significant after four months of
storage and the germination did not vary significantly up to four months. Similarly, there was significant difference in
storage materials at CD (0.1% level) of 0.77. The maximum germination was found in jute bag followed by polylined jute
bag. The germination in polyethylene bag was found minimum (Figure 5). The data indicated that average germination at
the time of start of storage was 98% and it reduced to only 96% during six months, which was found very encouraging for
Bhatt. It was also observed that there was no infestation during the storage of six-month period that also resulted in higher

Germination%

germination.
100
99
98
97
96
95
94

a
97.44

a
97.11

ab
96.78

ab
96.44

b
96.11

b
96

Storage period,month

Average Germination at Various Storage Periods

Germination,%

Figure 5a: Variation in Germination with Storage Period and Replication

100
99
98
97
96
95

a
97.39

JUTE BAG

b
96.61

POLYLINED JUTE BAG

b
95.94
POLYTHELENE BAG

Storage container

Average Germination in Various Storage

Container
Figure 5b: Variation in Germination with Storage Container and Replication

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Kaushal Kumar, S.K. Garg & D. K. Gupta

Germination,%

24

99
97

a
96.39

a
96.67

a
96.89

95
Replication

Average Germination in Various Replications

Figure 5c: Variation in Germination with Storage Period, Storage Container and Replication

CONCLUSIONS
For storage of Bhatt, jute bag was found best for seeds in terms of germination and polyethylene bag was found
best for protein percentage. If stored at 10% (db) moisture content, there was no infestation during the storage period of
six-months i.e. from December to May in Pantnagar climate. However, the moisture content continuously changed.
The protein content decreased and fat content increased during the six-months of storage period, whereas the free fatty acid
increased as the storage period increased. The germination was found to be very good during the storage period of
six-month, and was not affected much by the variables of this study i.e. container and storage period. It varied from 98 to
96% only.
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