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Sehgal, Salil
- 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
Abstract Views :185 |
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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.- Infant Feeding Practices of Working and Non-Working Urban Mothers
Abstract Views :182 |
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Authors
Saroj Dahiya
1,
Salil Sehgal
1
Affiliations
1 Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar -125 004, IN
1 Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar -125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 8 (2002), Pagination: 367-372Abstract
The physical and mental development of the child is significantly influenced by the feeding and rearing practices. Due to education and more employment opportunities for women, more and more women have joined various jobs outside their homes. The instinct to improve the living standard is also guiding the women to take up paid jobs as the income of men alone is hardly sufficient to cope up with the increasing prices.- A Study on Nutritional Status of Rural Lactating Women of Haryana
Abstract Views :197 |
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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
Abstract Views :186 |
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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.- Nutritional Status of School Children (7-9 Yrs) - A Comparative Study of Boys and Girls
Abstract Views :178 |
PDF Views:0
Authors
Affiliations
1 Dept. of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, IN
1 Dept. of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 31, No 11 (1994), Pagination: 323-328Abstract
The school age is one of the crucial period of life as about 40 per cent of physical growth and 80 per cent of mental growth is believed to take place during this age.- Infant Feeding Practices in an Urban Area
Abstract Views :159 |
PDF Views:1
Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar-125004, IN
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar-125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 10 (1990), Pagination: 305-310Abstract
Rapid Industrialisation, ready availability of breast milk substitutes, increase in proportion of women working in non-traditional occupations outside home and acceptance of bottle feeding as symbol of sophistication have resulted in erosion in breast-feeding practices during the first half of the present century. Several studies have demonstrated that breast milk composition is unique and best suited for the growing infants.- Assessment of Nutrition Knowledge, Attitudes and Practices of Mothers
Abstract Views :194 |
PDF Views:1
Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar - 125 004, IN
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar - 125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 26, No 6 (1989), Pagination: 156-159Abstract
The unfortunate state of nutrition in countries like India is attributed to several factors. Poverty and low purchasing power are no doubt major factors contributing to malnutritio. Lack of awareness regarding nutritional needs and paucity of information also aggravate the problem.- Potato Flour Products-Protein and Starch Digestibilities and Mineral Availability
Abstract Views :302 |
PDF Views:2
Authors
Poonam Lakra
1,
Salil Sehgal
2
Affiliations
1 Nutrition and Health Education Department, Aditi Mahavidyalaya, University of Delhi, New Delhi -110 039, IN
2 Food and Nutrition Department, CCSHAU, Hisar, Haryana - 125 004, IN
1 Nutrition and Health Education Department, Aditi Mahavidyalaya, University of Delhi, New Delhi -110 039, IN
2 Food and Nutrition Department, CCSHAU, Hisar, Haryana - 125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 2 (2019), Pagination: 135-144Abstract
The technique for the development of potato flour from the potato variety ‘Kufri Badshah’ was standardized in the laboratory. Five products viz sevian, doughnuts, vadi, cutlet and kofta were developed by incorporating potato flour, defatted soy flour and corn flour in various proportions. Frying and fermentation were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility and mineral availability of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased 13-16 % on frying and 25 % on fermentation of products. Starch digestibility was increased by 17-19 % on frying and 33 % on fermentation. Processing significantly increased mineral availability. Frying increased calcium availability by 19.45 to 20.51% and iron availability by 19 to 21.52 %. Fermentation increased calcium and iron availability by 34%. Processed products had significantly higher protein digestibility, starch digestibility and mineral availability compared to their raw products. Thus, it can be concluded that frying and fermentation are effective methods of improving starch and protein digestibilities and mineral availability of products.
Keywords
Frying, Fermentation, Corn Flour, Defatted Soy Flour, Protein and Starch Digestibility, Mineral Availability.References
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