How does Polishing Affect the Protein Content of Dal?

Polishing can affect the protein content of dal in several ways:

Effects of Polishing on Protein Content

1. Protein Loss: The polishing process can lead to a loss of protein-rich outer layers of the dal, resulting in a lower protein content.

2. Removal of Aleurone Layer: The aleurone layer, which is rich in protein, is often removed during the polishing process, further reducing the protein content.

3. Damage to Protein Structure: The polishing process can also damage the protein structure, making it less accessible to the body.

Protein Content Comparison

1. Unpolished Dal: Generally contains 20-25% protein

2. Polished Dal: May contain 15-20% protein

Factors Influencing Protein Content

1. Type of Dal: Different types of dal, such as moong, chana, or urad, may have varying protein contents.

2. Polishing Method: The method used for polishing, such as mechanical or chemical, can impact the protein content.

3. Degree of Polishing: The extent of polishing can also affect the protein content, with more extensive polishing leading to greater protein loss.

It's essential to note that while polishing can affect the protein content of dal, it can still be a nutritious and protein-rich food option.

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