Effect of Pre-treatments and Methods of Drying on Quality of Kumutia (Acacia senegal (L) Willd.) Seeds

The present investigation was carried out to determine the impact of different processing and drying treatments on the quality of kumutia seeds. Seeds were collected from matured pods and subjected to processing namely blanching in four different salt concentrations (1%, 2%, 3% and 4%) followed by three drying methods (shade, solar and oven). The dried seeds were then stored for six months and observations on various quality parameters were taken at 0, 3^rd and 6^th month of storage. The kumutia seeds blanched in 3% salt solution and dried in a solar drier gave a better quality dried product under storage for a duration of 6 months. Such treated products have good nutritive value and can be used to prepare off-season vegetable dishes.