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Bakhshi, A. K.
- Evaluation of Different Moongbean (Vigna radiata) Genotypes for Physico-Chemical and Cooking Quality Characteristics
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Affiliations
1 Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004, IN
1 Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 3 (2007), Pagination: 197-202Abstract
Pulses are considered as a rich source of dietary protein for majority of people in the world. India is the largest producer and consumer of pulses in the world and accounts for 33 and 22 per cent of the global area and production of pulses as reported by Singh et al. Moongbean is an important food legume of many tropical and sub-tropical parts of world. It is very rich in high quality protein (25%), least producer of intestinal gas or flatulence and is most easily digestible among all the pulses. Preparations such as snacks (deep fried crunchies, cookies, breakfast buns), sprouts, noodles, biscuits, pinnies etc. are prepared from it, however it is primarily used as dhal (whole, split or husked).
- Proximate Composition and Fatty Acid Make-Up of some Improved Varieties of Pearl Millet in Punjab
Abstract Views :170 |
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Authors
Affiliations
1 Quality Evaluation Section, Department of Plant Breeding, PAU, Ludhiana, IN
1 Quality Evaluation Section, Department of Plant Breeding, PAU, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 29, No 5 (1992), Pagination: 177-180Abstract
Pearl millet is one of the important millets grown as foodgrains for human consumption and as green fodder for cattle in tropical and sub-tropical regions of Asia and Africa Pearl millet is highly nutritious from point view of human's nutrition, containing high protein.- Lipid and Fatty Acid Composition of Bread Wheats, Durum Wheats and Triticale
Abstract Views :199 |
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Authors
Affiliations
1 Quality Evaluation Laboratories, Department of Plant Breeding, PAU, Ludhiana, IN
1 Quality Evaluation Laboratories, Department of Plant Breeding, PAU, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 25, No 6 (1988), Pagination: 188-196Abstract
Wheat serves as staple food for a large segment of world population. It is the second most important cereal of India. Bread wheat is the most extensively grown constituting nearly 90 per cent of the total wheat production. Durum wheat is a speciality wheat which is cultivated to the extent' of 7 percent. Triticale is a recently introduced man made cereal which has potential both as feed and food uses.- Effect of Storage of Winter Maize on Quality
Abstract Views :175 |
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Authors
Affiliations
1 Department of Plant Breeding, PAU, Ludhiana, IN
1 Department of Plant Breeding, PAU, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 10 (1987), Pagination: 325-330Abstract
Maize (Zea Mays L) is the third most important cereal crop of the world. In India, it ranks fourth in terms of area and production. Over 90 per cent of maize produced in India is consumed as food. Maize flour is most commonly consumed in the form of chapatis in the northern part of the country.- Effect of Storage on the Free Fatty Acid Content of Heated and Unheated Bengal Gram (Cicer arietinum L) Flour
Abstract Views :174 |
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Authors
Affiliations
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab, IN
2 Quality Laboratories, Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141004, Punjab, IN
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab, IN
2 Quality Laboratories, Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141004, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 22, No 8 (1985), Pagination: 233-235Abstract
Several preparations from legumes i. e. soybean, Bengal gram etc. are most commonly used in several countries such as India, Africa, China and Japan. Bengal gram is mostly consumed in India, as split dal (fried) as well as in the form of gram flour.- Proximate Composition and Nutritive Value of some Improved Varieties of Maize of Punjab
Abstract Views :189 |
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Authors
Affiliations
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 7 (1984), Pagination: 233-240Abstract
Maize is primarily consumed in the form of chapaties in India. Therefore, there is a great significance in the improvement of nutritive value of this crop to the ordinary consumer, who depend wholly or partially for their daily requirement of protein, calorie and minerals.- Amino Acid Composition of Mung (Phaseolus aures)
Abstract Views :231 |
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Authors
Affiliations
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN