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Kawatra, Asha
- Effect of Processing on Carbohydrate Content of Chickpea Varieties
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Authors
Affiliations
1 IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004, IN
1 IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 9 (2012), Pagination: 382-389Abstract
Legumes are rich sources of complex carbohydrates, proteins, vitamins and minerals1,2. The reducing sugars, non-reducing sugars and total sugars content of chickpea varieties ranged from 0.62 to 0.72, 1.61 to 1.72 and 2.26 to 2.40 per cent respectively3. The seeds of chickpea contain high level of carbohydrates i.e., 41.10 to 47.42 per cent. Starch is the major carbohydrate fraction representing about 83,9 per cent of total carbohydrate4. Garg and Boora5 reported that total soluble sugars, reducing sugars, nonreducing sugars and starch varied from 11.00 to 15.58,2.26 to 2.93,8.63 to 13.08 and 38.67 to 52.83 per cent, respectively in five varieties of chickpea. The objective of present study was to determine the effect of processing methods on carbohydrate content of chickpea.- Effect of Processing on Protein Digestibility of Cowpea GC3
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Authors
Affiliations
1 Birsa Agricultural University, Kanke, Ranchi - 834006, IN
2 Department of Foods and Nutrition, I.C. College of Home Science CCS, HAU, Hisar - 125004, IN
1 Birsa Agricultural University, Kanke, Ranchi - 834006, IN
2 Department of Foods and Nutrition, I.C. College of Home Science CCS, HAU, Hisar - 125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 4 (2005), Pagination: 159-164Abstract
Legumes, rich and less expensive sources of protein are an important component of the diets of Indian population. Legumes are processed and cooked by a variety of methods based on tradition and taste preferences. Low digestibility of the seed protein is one of the main drawbacks limiting the nutritional quality of food legumes. Since protein digestibility of legume grain is affected by the content of anti nutritional factors, the various processing and cooking methods affecting the levels of anti nutritional factors will influence the protein digestibility of the legume grains.- A Study on Nutritional Status of Rural Lactating Women of Haryana
Abstract Views :196 |
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, IN
1 Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 5 (1999), Pagination: 275-284Abstract
Lactation is a normal physiological process that begins soon after parturition during which the mother starts nourishing her baby. To fulfil this function she should have an additional nutritional store to nourish the rapidly growing baby. The success of lactation as well as the health status of infant depends entirely on the type of diet consumed by the women during pregnancy and lactation. Therefore, the maternal diet is of significant importance during lactation.- Nutrient Intake of the Lactating Labourers of Hisar City
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Authors
Asha Kawatra
1,
Salil Sehgal
1
Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125004, IN
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 11 (1998), Pagination: 294-300Abstract
Lactation makes considerable nutritional demands on the mother. The success of lactation as well as the health status of the infant depends entirely on the type of diet consumed by women during pregnancy and lactation. The maternal diet is of significant importance during lactation. The quality and quantity of milk secreted also depends on maternal diet. In an inadequate diet the quality of mother's milk is maintained upto some extent by drawing the nutrients from her body reserves indicating additional demand for different nutrients during lactation. The diets consumed by many lactating mothers in our country are very poor and are mainly cereal based.- Effect of Isabgol Husk Supplementation on Physiological Functioning of Gastro Intestinal Tract and Digestibility of Nutrients in Adolescent Girls
Abstract Views :149 |
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Authors
Affiliations
1 Department of Foods and Nutrition, Haryana Agricultural University, Hisar, IN
1 Department of Foods and Nutrition, Haryana Agricultural University, Hisar, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 11 (1990), Pagination: 324-330Abstract
The impact the dietary fibre has on human physiological activities and food properties has attracted much attention from health professionals and food scientists. From the biomedical point of view, dietary fibre acts like a sponge, binding water, nutrient, bile acid as it passes along the gastrointestinal tract which is its primary site of action.- Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)
Abstract Views :253 |
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Authors
Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, IN
2 Post Graduate Studies, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, IN
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, IN
2 Post Graduate Studies, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 2 (2018), Pagination: 209-215Abstract
In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.Keywords
Pearl Millet, Processing, Blanching, Germination, Proximate Composition.References
- Gill, K.S. Pearl millet and its improvement. Publications and Information Division, ICAR, New Delhi, 1991, 1-7.
- Dayakar, R.B., Ratnavathi, C.V., Karthikeyan, K., Siswar, P.K., Rao, S.S., Kumar, V.B.S. and Seetharama, N. Sweet sorghum cane for biofuel production : A SWOT analysis in Indian context, National Research Centre for Sorghum, Rejendranagar, Hyderabad, A.P. India, 2003, 20.
- FAO, 2009. www. faostat.org. Production: crop-pulses.
- Abdalla, A.A., Anmed, U.H., Ahmed, A.R., El-Tinay, A.H. and Ibrahim, K.A. Physiochemical characterization of traditionally extracted pearl millet starches, J. Appl. Sci. Res., 2009, 5 (11), 2016-2027.
- Griffith, L.D. and Castell-Perez, M.E. Effects of roasting and malting on physiochemical properties of select cereals and legumes. Cereal Sci., 1998, 75 (6), 780-784.
- Akubor, P.I. and Obiegbura, J.E. Certain chemical and functional properties of ungerminated and germinated millet flour. J. Fd. Sci. Techl. 1999, 36 (3), 241-243.
- Malik, M. Functional and nutritional properties of newly developed hybrids and varieties of pearl millet. M.Sc. Thesis, CCSHAU, Hisar, India, 1999.
- Poonam Effect of acid and heat treatment on nutrient composition and shelf life of pearl millet (Pennisetum glaucum) flour. M.Sc. Thesis, CCSHAU, Hisar, India, 2002.
- Hadimani, N.A., Ali, S.Z., Malleshi, N.G. et al. Physico-chemical composition and processing characteristics of pearl millet varieties. J. Fd. Sci. Technol., 1995, 32 (3), 193-198.
- Duh, P.D., Yen, G.C., Yen, W.J., Chang, L.W. et al. Antioxidant effects of water extracts from barely (Hordeum vulgare L.) prepared under different roasting temperatures. J. Agric. Fd. Chem., 2001, 49 (3), 44-55.
- Kadlag, R.V., Chavan, J.K. and Kachare, D.P. Effect of seed treatments and storage on the changes in lipids of pearl millet meal. Plant Fd Hum. Nutr., 1995, 47, 279-285.
- Rekha, Kawatra, A. and Sehgal, S. Effect of malting and blanching processing techniques on the antinutrient content of pearl millet. In the proceedings of 2nd National Seminar on Home Science for Rural Dev. in 21st Century, 1999, 410-415.
- Vidal-Valverde, C.J., Frias, C., Diaz-Pollan, C., Urbano, G. et al. Influence of processing on trypsin inhibitor activity of faba bean and its physiological effects. J. Agric. Fd. Chem., 2003, 45, 3559-3564.
- Chavan, J.K. and Kachare, D.P. Effect of seed treatment on lipolytic deterioration of pearl millet flour during storage. J. Fd. Sci. Technol.,1994, 31 (1), 80-81.
- AOAC, Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C. USA, 2000.
- Panse, V.G. and Sukhatme, P.V. Statistical Methods for Agricultural Workers, I.C.A.R., New Delhi,1978.
- Serna-Salvidor, S.O., Clegg, C., Rooney, L.W. et al. Effect of parboiling and decortication on the nutritional value of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum L.) J. Cereal. Sci., 1994, 19 (1), 83-89.
- Anju. Nutritional evaluation and product development from white and yellow pearl millet varieties. M.Sc. Thesis, CCSHAU, Hisar, India, 2005.
- Modu, Laminu, S.H.H., Nkama, I. et al. Production, chemical and sensory properties of ogi from different pearl millet varieties. J. Biol. Sci., 2005, 5 (2), 103-106.
- Varsha. Nutritional evaluation of utilization of selected cereals and pulses for value addition of wheat based products. M.Sc. Thesis, CCSHAU, Hisar, India, 2003.
- Cheik, Q.A.T., Aly, S., Yaya, B., Alfred, S.T. et al. A comparative study on nutritional and technological quality of fourteen (14) cultivars of pearl millet (Pennisetum glaucum (L.) Leeke) in Burkina Faso, 2006.
- Fasasi, O.S. Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J. Fd. Sc. Technol., 2009, 7 (3), 92-97.
- Malleshi, N.G. and Klopfenstein C.F. Nutrient composition, aminoacid and vitamin contents of malted sorghum, pearl millet, finger millet and their ischolar_mainlets. Int. J. Fd. Sci. Nutr., 49, 6, 415-422.
- Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus florida)
Abstract Views :263 |
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Authors
Parul Bora
1,
Asha Kawatra
1
Affiliations
1 Department of Foods and Nutrition, I.C. College of Home Science, CCS HAU, Hisar- 125 004, Haryana, IN
1 Department of Foods and Nutrition, I.C. College of Home Science, CCS HAU, Hisar- 125 004, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 34-39Abstract
Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40° C, 60°C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching.Keywords
Blanching, Oyster Mushroom, Dehydration Quality, Protein Content, Pre Treatments.References
- AOAC 1980, Official Methods of Analysis. Association of Official Analytical Chemists, Wahington, DC, USA.
- Rangana, S. Handbook of Analysis and Quality Control of Fruit and Vegetable products. Tata McGraw Publishing Company Limited,New Delhi. 1994.
- Chandra, S. and Samsher. Studies on quality of dehydrated oyster mushroom (Pleurotus flabellatus) as influenced by various pre-treatments and drying methods. Mushroom Res., 2002, 11, 107-112.
- Tanga, A.Q. Weight loss in mushroom canning. Ind. Mushroom Sci., 1978, 1, 225-232.
- Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting
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