Reddy, N. S.

• Influence of Varying Periods of Fermentation on Mineral Contents of Selected Foods

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Authors

S. S. Ardhapurkar ¹, N. S. Reddy ², V. M. Nalawade ², D. R. Kulkarni ³

Affiliations
1 Department of Home Science, Arts and Commerce, Mahila Mahavidyalya, Ambajogai, Dist. Beed - 431 517, IN
2 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN
3 Department of Chemistry, Shrikrishna Mahavidyalaya, Gunjoti, Dist Osmanabad - 413 613, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 5 (2009), Pagination: 185-191

Abstract

Trace elements supplied through diet is of current research Interest to the nutrition of community because of increasing evidences of their marginal or inadequate intake among different segments of the population.

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• Proximate Composition, Calcium, Iron and α-Carotene Contents of Vegetable Preparations

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Authors

V. M. Nalwade ¹, N. S. Reddy ¹, V. N. Kokil ¹

Affiliations
1 Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 39, No 2 (2002), Pagination: 81-84

Abstract

Vegetables are soft, fleshy, edible plant products and occupy an important place especially in the vegetarian diet in India. Nutritionally vegetables have a vital role to play, vitamins and minerals being their major contributions to the human diet. Vegetables are categorized under three groups namely leafy vegetables, other vegetables and ischolar_mains and tubers.

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• A Study on the Quantitative and Qualitative Changes in Redgram Stored under Different Conditions

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Authors

Usha Singh ¹, N. S. Reddy ¹

Affiliations
1 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 36, No 11 (1999), Pagination: 473-478

Abstract

Pulses are generally stored at farmers level under improper storage conditions which often result in quantitative and qualitative losses of foodgrain. Though the assessment of the extent of loss in grains at the farmers level in villages has been a problem since long, some research workers tried to assess the losses in grains during storage. On the other hand, the protein in stored grains undergoes two types of changes namely degradation through proteolysis and denaturation.

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• Effect of Maternal Factors on Outcome of Pregnancy

Abstract Views :171  |  PDF Views:0

Authors

J. P. Nerlekar ¹, V. M. Nalwade ¹, N. S. Reddy ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 36, No 6 (1999), Pagination: 320-324

Abstract

Pregnancy is a period of great, anabolic activity when the most rapid rate of growth takes place. It is a condition in which the foetal growth is accompanied by extensive changes in maternal body composition and metabolism. A number of factors have influence on pregnancy outcome such as economic and educational status of the mother, age of the mother, parity, weight gain during pregnancy, duration of gestation, maternal haemoglobin level and weight and height of pregnant women.

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• Acceptability of Dhal of Redgram Stored in Different Conditions

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Authors

Usha Singh ¹, N. S. Reddy ²

Affiliations
1 Department of Foods and Nutrition, Rajendra Agricultural University, PUSA - 848 125, IN
2 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 36, No 1 (1999), Pagination: 19-22

Abstract

Redgram (Cajanus cajan) is an important pulse crop cultivated in 7, 58, 100 hectares of Maharashtra state and is one of the most commonly consumed pulse. It is stored by various traditional methods for household consumption.

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• Anaemia and Parasitic Infestation in Urban Pregnant Women

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Authors

V. M. Nalwade ¹, S. S. Ardhapurkar ¹, N. S. Reddy ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 34, No 1 (1997), Pagination: 10-14

Abstract

Pregnant women are predominantly susceptible to develop anaemia as their diet generally deficient in iron and at the same time there is an extra demand for iron by the growing foetus. Moreover, worm infestation is widely found among the people due to poor sanitation in third world countries. This is found to be one of the important causes for chronic blood loss leading to anaemia. But severe anaemia in pregnant women is associated with an increased risk of premature births, still births, maternal morbidity and mortality.

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• A Study on Milling and Bread Making Quality of Wheat Species

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Authors

B. J. Ansari ¹, N. S. Reddy ¹, K. A. Nayeem ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 33, No 7 (1996), Pagination: 177-180

Abstract

Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.

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• Changes in Cooking Quality of Redgram Stored in Different Conditions

Abstract Views :187  |  PDF Views:0

Authors

Usha Kumari ¹, N. S. Reddy ¹

Affiliations
1 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 33, No 3 (1996), Pagination: 59-63

Abstract

Pulses are generally cultivated for household use and are stored till the next crop is harvested. Eighty-two per cent of the harvested pulses are stored at household level in traditional storage structures. Like other foodgrains pulses also, when stored, undergoes a natural phenomenon of aging that results in altering its quality. So, naturally the cooking quality of pulses will be affected.

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• Studies on Total Iron, Available Iron and per Cent Bioavailability of Iron from Different Processed Wheat Products

Abstract Views :153  |  PDF Views:0

Authors

Neelam Kumari ¹, N. S. Reddy ¹

Affiliations
1 College of Home Science, M.A.U. Parbhani - 431 402, Maharashtra, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 32, No 3 (1995), Pagination: 84-88

Abstract

Wheat, rice, sorghum and pearl millet are the principal food grains consumed in India. Most of the grains are not consumed in their native form, but they are invariably processed so as to render them suitable for consumption.

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• A Longitudinal Study on the Food and Nutrient Intake of Pregnant Women

Abstract Views :210  |  PDF Views:2

Authors

N. S. Reddy ¹, M. J. Sahani ¹, V. Pande ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani 431 402 Maharashtra, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 31, No 8 (1994), Pagination: 235-240

Abstract

The extensive changes that occur in women during pregnancy infiuence the need for different nutrients and the efficiency with which the body uses them. Brown has indicated that the diet of a pregnant women shouid provide the vast majority of her nutrient need in required amounts. Unfortunately the findings of the research reports of several groups of workers have indicated that the diet of pregnant women is inadequate both in quality and quantity. Inadequate diets have been related to clinical problems during the course of pregnancy as well in the outcome of pregnancy.

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