Pawar, V. D.

• Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun

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Authors

B. S. Agarkar ¹, P. N. Satwadhar ¹, V. D. Pawar ¹, R. B. Kshirsagar ¹

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

Source

The Indian Journal of Nutrition and Dietetics, Vol 41, No 11 (2004), Pagination: 490-493

Abstract

Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.

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• Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread

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Authors

R. B. Kshirsagar ¹, K. D. Kulkarni ¹, V. D. Pawar ¹, G. M. Machewad ¹, B. S. Agarkar ¹

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

Source

The Indian Journal of Nutrition and Dietetics, Vol 41, No 7 (2004), Pagination: 299-303

Abstract

In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.

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• Studies on Production of Vinegar from Papaya

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Authors

V. D. Surve ¹, G. M. Machewad ¹, V. D. Pawar ¹, V. N. Shinde ¹

Affiliations
1 Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani -431 401, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 41, No 2 (2004), Pagination: 73-75

Abstract

The papaya (Carica papaya L) is usually an interesting plant producing fruits for many uses. It is easily propogated and grown under tropical and subtropical conditions and produces fruits in less than one year. Generally ripe papaya fruit is most extensively used in all tropical countries as a breakfast food as such or with salt, sugar or lime juice.

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

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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.

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

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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.

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

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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.

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

Abstract Views :167  |  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.

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

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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.

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

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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.

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

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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.

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