Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Saxena, A. K.
- Physico-Chemical and Cooking Quality Characteristics of Different Chickpea {Cicer arietinum L.) Varieties of Punjab
Abstract Views :232 |
PDF Views:0
Authors
Affiliations
1 Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, IN
1 Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 1 (2009), Pagination: 28-32Abstract
Chickpea is world's third most important grain legume after beans and peas with over 73 per cent of production coming from South-East Asia. It is a good source of carbohydrates, proteins, minerals, trace elements and its protein quality is similar to or better than other legumes such as pigeon pec, black gram and green gram.
- Evaluation of Different Moongbean (Vigna radiata) Genotypes for Physico-Chemical and Cooking Quality Characteristics
Abstract Views :178 |
PDF Views:0
Authors
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).- Nutritional and Antinutritional Attributes of Promising Chickpea {Cicer arietinum L.) Cultivars
Abstract Views :177 |
PDF Views:0
Authors
Affiliations
1 Quality Section, Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
1 Quality Section, Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 9 (2002), Pagination: 391-395Abstract
Chickpea (Cicer arietinum L) is an important food crop cultivated in parts of Asia and in the Mediterranean region of Africa and Europe. "Desi" chickpeas constitute about 85 per cent of total production and the remaining 15 per cent being "kabuli" types. Both these types show no appreciable difference in the protein and amino acid content but "desi" type contains more anti-nutritional factors than "kabuli" type and are nutritionally inferior as compared to "kabuli" varieties.- Nutritional Quality Evaluation of Selected Improved Maize (Sea zays) Genotypes of Punjab
Abstract Views :162 |
PDF Views:0
Authors
Affiliations
1 Department of Plant Breeding Punjab Agricultural University, Ludhiana -141 004, IN
1 Department of Plant Breeding Punjab Agricultural University, Ludhiana -141 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 4 (2002), Pagination: 194-196Abstract
In recent years, consumers have become more conscious about the nutritional quality of foods. High yielding varieties being developed in various crops have drawn the criticism from the consumers on their quality. Besides economic values, the stability and adoption of a food grain variety is determined by its physical, cooking, processing and organoleptic qualities.- Effect of Solar Cooking on Vitamin Contents and Sensory Attributes of Pulses
Abstract Views :188 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP, IN
1 Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 33, No 2 (1996), Pagination: 38-42Abstract
The nutritive value of any food stuff should be assessed on the state in which it is consumed. Gera et al, revealed that cooking methods have varied effect on the nutritional and organoleptic aspects of food. Due to increasing energy crisis, it has become necessary to explore new and economic energy sources.- Changes in Fat Acidities during Storage of Wheat Grains and wholemeal (Atta)
Abstract Views :150 |
PDF Views:1
Authors
Affiliations
1 Quality Evaluation Section, Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
1 Quality Evaluation Section, Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 30, No 10 (1993), Pagination: 285-289Abstract
During the storage of cereal grains and their flours, titrable acidity of their lipid extracts increases and the grains undergo a deterioration in quality. Changes in titrable acidity of lipid extracts during storage of various cereal grains have been studied by several workers. India has now become self-sufficient in wheat, with the introduction of several high yielding, disease resistant varieties with better nutritional qualities. FCI is the chief agency, concerned with the surplus storage of wheat and its distribution. Wheat during storage is likely to undergo deterioration in quality. Very little work has been reported regarding these changes in grains and wholemeals of Indian wheat varieties during storage. The present study was therefore undertaken to find out the changes in fat acidity values of grains/whole meals over a period of eight months of storage using different storage conditions.- Proximate Composition and Fatty Acid Make-Up of some Improved Varieties of Pearl Millet in Punjab
Abstract Views :170 |
PDF Views:4
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 |
PDF Views:2
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 |
PDF Views:0
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 |
PDF Views:1
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 |
PDF Views:1
Authors
Affiliations
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana, IN