Y. K. Sharma ¹, N. Subramanian ¹

Affiliations
1 Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore, IN

Abstract

Protein malnutrition, a serious problem of people whose diet consists mainly of cereal or starch foods, has aroused keen interest in fortifying chapatis, acommon wheat recipe in India with protein-rich foods. Of the protein rich foods available, soyflour is most attractive in price, quality and quantity. Defatted soyflour has been extensively studied and recommended for such fortifying use in baked products. In many areas where diets are deficient in both protein and calories, full-fat soyflour can become an ideal supplement because of its high nutritive value.

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Y. K. Sharma ¹, N. Subramanian ¹

Affiliations
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, IN

Abstract

Kalitur is an indigenous black soy bean variety grown in Madhya Pradesh (M.P.) India for a long period. This native variety is marketed under the traditional names Bhatt, Kulthi, and Kalitur. The seeds are small in size as compared to yellow variety, Bragg. Being an indigenous material it has wide adaptability among the farmers of M.P. The Kalitur production amounts to 60 per cent of the total production of soybean (1.5 million tonnes).

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S. Ramamani ¹, N. Subramanian ¹

Affiliations
1 Central Food Technological Research Institute, Mysore 570013, IN

Abstract

In the earlier studies on toxic and antigrowth effects of field bean reported from this laboratory, it was found that while the raw bean did not support the growth of weanling rats and resulted in their mortality, 80 per cent ethanol extraction of the bean eliminated typical toxic symptoms and prolonged survival period of the rats.

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S. Ramamani ¹, N. Subramanian ¹

Affiliations
1 Central Food Technological Research Institute, Mysore 570 013, IN

Abstract

Green field bean (Dolichos lablab) does not support growth of young rats owing to the presence of antinutritional factors which include trypsin inhibitor (TI), haemagglutinin and constituents soluble in 80 per cent ethanol.

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