Ingle, U. M.

• Production of Quick-Cooking Moth Bean (Phaseolus aconitifolius Jacq):IV. Functional Properties of Flours

Abstract Views :151  |  PDF Views:1

Authors

V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 25, No 1 (1988), Pagination: 18-25

Abstract

Moth bean (Phaseolus aconitifolius Jacq) is an important source of proteins, vitamins and minerals and therefore this bean has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America. But like many other legumes, moth bean have several undesirable attributes such as prolonged cooking time required and number of antinutritional factors.

Full Text

     

• Production of Quick-Cooking Moth Bean (Phaseolus Aconitifolius Jacq) : III Effect of Soaking on Activity Trypsin Inhibitor

Abstract Views :156  |  PDF Views:0

Authors

V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 24, No 12 (1987), Pagination: 376-379

Abstract

Moth bean (Phaseolus aconitifolius Jacq) has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America.

Full Text

     

• Production of Quick-Cooking Moth Beans (Phaseolus aconitifolius Jacq) II Phytate Phosphorus and Minerals

Abstract Views :177  |  PDF Views:1

Authors

V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 24, No 5 (1987), Pagination: 142-146

Abstract

Food legumes serve as the main and cheap source of dietary protein in many parts of the world. They complement cereals in terms of amino acid balance. On an average, food legumes contain about 20-30 per cent protein on dry weight basis and provide about 350 calories of food energy per 100g. Food legumes are also economical sources of B-complex vitamins and minerals such as calcium, magnesium, iron, zinc and potassium.

Full Text

     

• Improvement in Cooking Quality and Protein Digestibility of Quick-Cooking Moth Beans (Phasbolus aconitifolius Jacq)

Abstract Views :165  |  PDF Views:1

Authors

V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 24, No 4 (1987), Pagination: 102-107

Abstract

Grain legumes are important sources of food in the vegetarian diets since their nutritional importance is fully accepted These grains are economic sources of proteins, calories, B-complex vitamins and minerals They complement cereals in terms of amino acid balance Among the legumes, moth bean is not commonly utilized for human consumption due to its poor cooking quality, low protein quality associated with less than optimal proportions of sulfur containing amino acids, high Polyphemus and flatulence experienced after ingesting legumes products.

Full Text

     

• Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench) by Germination

Abstract Views :181  |  PDF Views:1

Authors

A. T. Taur ¹, V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 21, No 5 (1984), Pagination: 168-173

Abstract

Grain sorghum (Sorghum bicolor (L.) Moench) is the important basic food in many parts of Africa and Asia, and it is the principal source of beverages in many countries. It is the fifth most important cereal in world production. Like other plant proteins its protein quality is poor and inadequate intake of good quality proteins is an important factor responsible for the widespread prevalence of protein energy malnutrition in vulnerable segments of the population such as growing children and pregnant and nursing mothers.

Full Text

     

• Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)

Abstract Views :202  |  PDF Views:2

Authors

A. T. Taur ¹, V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 21, No 4 (1984), Pagination: 129-136

Abstract

Grain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.

Full Text

     

• Sensory Evaluation of Chips made from Control, Germinated and Germinated - Fermented Grain Sorghum (Sorghum bicolor (L.) Moench)

Abstract Views :193  |  PDF Views:1

Authors

A. T. Taur ¹, V. D. Pawar ¹, U. M. Ingle ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 21, No 3 (1984), Pagination: 89-96

Abstract

Grain sorghum (Sorghum bicolor (L.) Moench) is one of the important food crops grown in many parts of Africa and Asia. It forms a staple diet for poorer masses of the people in many countries. Usually the grains are powdered and the whole flour is made into unleavened bread and consumed.

Full Text