Priyanka Thapliyal ¹, Salil Sehgal ¹, Asha Kawatra ¹

Affiliations
1 IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004, IN

Abstract

Legumes are rich sources of complex carbohydrates, proteins, vitamins and minerals^1,2. 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.

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Rekha Sinha ¹, Asha Kawatra ², Salil Sehgal ²

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

Abstract

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.

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Saroj Bishnoi ¹, Sudesh Jood ¹, Salil Sehgal ¹, Asha Kawatra ¹, Shashi Kala Yadav ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, IN

Abstract

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.

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Asha Kawatra ¹, Salil Sehgal ¹

Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125004, IN

Abstract

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.

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Asha Kawatra ¹, C. M. Bhat ¹, Asha Arora ¹, Amrit Paul Kaur ¹

Affiliations
1 Department of Foods and Nutrition, Haryana Agricultural University, Hisar, IN

Abstract

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.

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Aanchal Johari ¹, Asha Kawatra ²

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

Abstract

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.

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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

Abstract

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.

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Aashima Bajaj , Veenu Sangwan , Asha Kawatra , Varsha Rani

Abstract

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.

Keywords

Pearl Millet, Non Starch Polysaccharides, Soluble Dietary Fibre, Insoluble Dietary Fibre, Malting, Biofortified.

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