标题：DECONTAMINATION OF BIFENTHRIN AND PROFENOFOS RESIDUES IN EDIBLE PORTION OF BITTER GOURD (MOMORDICA CHARANTIA), THROUGH HOUSEHOLD TRADITIONAL PROCESSING
摘要：The study was conducted to assess the effect of household processing methods such as washing, sun drying, cooking/ frying and blanching on the decontamination of bifenthrin and profenofos residues in experimentally grown bitter gourd. Simple washing of bitter gourd with tap water reduced the residues of bifenthrin to 50.62% and that of profenofos to 53.66%. Subsequent washing with detergent solution indicated a reduction of 59.78 and 65.85% in bifenthrin and profenofos residues respectively in the bitter gourd. Blanching as a processing tool has exerted a more protective effect with a drop of 80.71% in bifenthrin and 78.05% profenofos residues. A significant decrease in bifenthrin (89.65 %) and profenofos (87.92%) residues was also observed by plain washing followed by sun drying. Frying appeared to be the most effective technique to minimize bifenthrin and profenofos residues to the extent of 93.41% and 88.68%, respectively, suggesting that frying is the most potent protective food processing approach to curtail bifenthrin and profenofos in bitter gourd.
