The process of sand roasting is commonly used in India. We are going to explain the sand roasted legumes including the peanuts process and its benefits. This technique is mainly done by people who sell food on the street, people who live in rural areas, and people who work in small-scale companies to produce a variety of cereals, millet, and legume products that have added value. The sand-roasted items that are historically made are frequently used as ready-to-eat snacks or as an ingredient in the manufacture of a variety of other ready-to-eat snacks. We frequently discuss a wide variety of cooking methods, including shallow frying, deep frying, baking, and a lot of other methods as well. Have you ever come across the cooking method known as "Sand Roasting"? It is a healthy way of roasting that is extensively employed by street food sellers for roasting snacks made with cereals, nuts, millets, and legumes. For the uninitiated, the procedure is described as follows: In a study titled "Applications of sand Roasting and Baking in the Preparation of Traditional Indian Snacks: Nutritional and Antioxidant Status," which was published in the Bulletin of the National Research Centre, the authors discuss the advantages of the methods as well as the areas in which further research is required. 
To roast food using this technique, first, the sand is heated to a very high temperature, then the food item is roasted in the sand, and finally, the sand is squeezed out, leaving the meal ready to eat. According to the findings of the study, the puffier and crunchier the meal is after undergoing the high-temperature, short-time treatment of sand roasting, as well as its improved color, fragrance, taste, and texture. The process of roasting in sand improves the digestibility of carbohydrates and proteins, as well as the capacity to extract beta-glucan and the amounts of dietary fiber, minerals, and antioxidants. This technique also has the effect of lowering the amounts of naturally occurring nutrients in grains and legumes. According to the findings of the study, food products that have been sand roasted can function as prebiotic dietary fiber and provide customers an option for grains that have been polished. Sand is frequently used to roast several types of food, including peanuts, chana, puffed rice, and flattened rice. Additionally, foods such as beans, tamarind kernels, and fryums undergo a decortication procedure and a pretreatment process using the technology. Sand is also employed in the baking of cakes, vegetables, meat, fish, and eggs, among other things. To accomplish this in a contemporary kitchen, you will need a kadhai made of cast iron, as well as some clean sand. First, heat the sand in the kadhai over a high flame. Next, add some peanuts and roast them with a spatula. Finally, separate the roasted nuts from the sand by passing them through a sieve. 
Baking and sand roasting are two cooking methods that are gaining popularity because they are less expensive, more efficient, and healthier than cooking with oil. However, further research on the availability of micronutrients and the creation of functional foods is required in order to treat community nutritional issues. Additionally, the residual silica levels and challenging working environment need the development of energy-efficient and high-output-oriented technologies such as continuous, microwave, and fluidized bed roasters. These roasters are examples of such technologies. The seeds of the groundnut (Arachis hypogea) plant are a rich source of carbohydrates, dietary protein, necessary minerals, vitamin E, and healthy fats in enough amounts. It holds the third place spot on the list of most abundantly planted oilseeds all over the world. It is grown in India in the regions of the states of Gujarat, Andhra Pradesh, and Tamil Nadu which receive regular rainfall. Traditionally, the fruits and seed kernels are roasted in open-air pan roasters made of sand that are not very large. To a large extent, the flavor, consistency, and nutritional content of the kernels are all determined by the roasting process. Obtaining peanuts that are crunchy, crispy, crackling, and roasted through the use of sand roasting is one of the oldest methods of cooking, and it is used by food vendors on the side of the road and peasants in India. 
In the rural areas of the Indian state of Andhra Pradesh, a type of clay pot referred to as a Mangalam that has been built specifically for sand roasting is utilized for the purpose of roasting groundnut fruits and seed kernels. A hole is drilled in one side of an old, unused, or leaking clay pot so that a wooden ladle may be inserted and used to stir the ingredients while they are being roasted. Dry-roasted peanuts offer enough quantities of monounsaturated fatty acids in the diet, which in turn lowers levels of low-density lipoprotein cholesterol in the blood and, as a result, reduces the risk of coronary artery disease. Additionally, groundnuts that have been dry roasted have lower amounts of the carcinogen aflatoxin. In addition, roasting produces polyphenols such as p-coumaric acid and hydroxybenzoic acid, both of which are well-known antioxidants that prevent the generation of cancer-causing nitrosamines in the stomach and reduce the chance of developing stomach cancer. The usage of roasted peanuts in the production of a wide variety of food items requires the utilization of peanut processing equipment, namely those designed for peeling peanuts. It is necessary to sand roast the peanuts before peeling them, with the temperature of the sand being maintained in the range of 150–160 degrees Celsius for 45–60 seconds. 
When making chikki, a type of sweet snack that is made with jaggery, it is important to choose groundnuts that have low levels of fat and are less likely to get rancid after being stored for a period of time. For this purpose, the kernels are medium roasted in a sand bath at temperatures ranging from 120–125 degrees Celsius, and then employed during the creation of the sweet. Vitamin E is a very important micronutrient that may be obtained from plant oils. It performs the function of an antioxidant, stops the oxidation of critical fatty acids in the body, and helps the body fight off coronary heart disease and cancer. Vitamin E may be found in high quantities in the vegetable oil that is extracted from groundnuts. An earlier investigation looked at the vitamin E content of groundnuts after they had been conventionally sand roasted for thirty minutes in an open aluminum kettle. It was discovered that roasted groundnuts had a greater level of vitamin E than raw groundnuts did. This was the case when comparing the two.
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