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Singh, Usha
- Impact of Supplementation of Quality Protein Maize Based Ladoos on the Nutritional Status of Pregnant Women
Abstract Views :181 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, Rajendra Agricultural University, Pusa (Samastipur - 848 125), IN
1 Department of Foods and Nutrition, Rajendra Agricultural University, Pusa (Samastipur - 848 125), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 12 (2004), Pagination: 528-535Abstract
Pregnancy is a period of great anabolic activity where the most rapid rate of growth takes place. This period is marked by high accumulation of nutrient in the form of maternal foetal tissue growth. Maternal nutrition is an important determinant of the course and outcome of pregnancy and 75 per cent of foetal growth is related to maternal nutritional status.
- A Study on the Quantitative and Qualitative Changes in Redgram Stored under Different Conditions
Abstract Views :212 |
PDF Views:0
Authors
Usha Singh
1,
N. S. Reddy
1
Affiliations
1 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN
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: 473-478Abstract
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.- Acceptability of Dhal of Redgram Stored in Different Conditions
Abstract Views :264 |
PDF Views:0
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
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: 19-22Abstract
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.- Changes in Physico-Chemical and Nutritional Quality in Food Grains after Processing
Abstract Views :131 |
PDF Views:2
Authors
Affiliations
1 Department of Food and Nutrition, Dr. Rajendra Prasad Central Agricultural University, College of Community Science, Pusa, Bihar-848 125, IN
1 Department of Food and Nutrition, Dr. Rajendra Prasad Central Agricultural University, College of Community Science, Pusa, Bihar-848 125, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 2 (2022), Pagination: 159-168Abstract
Food grains contain abundant of nutrients which are beneficial for health and minimize the risk of various communicable and non-communicable diseases. But they are bounded with numerous inhibiting substances such as tannins, oxalates, trypsin inhibitors etc. which hinders the bioavailability of nutrients. Different processing methods were applied like soaking, roasting, boiling and drying which reduces those inhibiting factors and enhances absorption. The study was conducted to determine the changes in physico-chemical and nutritional characteristics of grains before and after processing. The result indicates that the hundred grain weight of processed food grains ranged from 0.29 to 22.25 g/100 g; bulk density 0.63 to 0.83 g/cc. Nutritional quality like moisture content ranged from 2.41 to 8.44 g/100 g, ash 1.49 to 2.55 g/100 g, crude protein 8.72 to 20.27 g/100 g, crude fat 0.57 to 32.74 g/100 g, dietary fibre 12.12 to 27.02 g/100 g, carbohydrate 11.95 to 66.46 g/100 g including minerals iron 2.55 to 8.37 mg/100 g, zinc 3.03 to 5.64 mg/100 g and calcium 28.01 to 371.53 mg/100 g respectively. It can be concluded that processing of grains reduces anti-nutritional factors, promotes enzymatic activity and declines glycemic index in addition with rich in protein, calcium, zinc, iron, omega-3 fat, dietary fibre whereas lower in carbohydrate and moisture. The flour of processed food grains can be applied to develop many value added food products which helps to overcome day to day lifestyle diseases.Keywords
Anti-nutritional, Bioavailability, Food Grains, Nutritional Quality, Nutrients, Physico-chemical, ProcessingReferences
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