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
Sharma, A. K.
- 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