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Sharma, Y. K.
- Studies on the Soy-Wheat Flour Blends in Chapati Making
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Authors
Affiliations
1 Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore, IN
1 Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 8 (1991), Pagination: 228-231Abstract
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.
- Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions
Abstract Views :173 |
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Authors
Affiliations
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, IN
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 2 (1991), Pagination: 41-45Abstract
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).- Chemical Analysis of Improved Wheat Varieties of Madhya Pradesh and their Suitability for Different Bakery Products
Abstract Views :157 |
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Authors
Affiliations
1 Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004, IN
1 Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 12 (1990), Pagination: 352-359Abstract
In order to improve the palatability and digestibility of the products and to lengthen their storage life, wheat milling is adopted to separate the wheat andosparm from bran and germ, in India, differences in the miiling techniques are generally observed in different milts. The variations in the proportion and quality of break and reduction flour in "maida" and differences in the distribution of the nutrients in various flour streams are the major factors responsible for the difference in the baking properties of the flour (maida) obtained from different flour mills.- Nutritive Value of Niger Varieties
Abstract Views :155 |
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Authors
Affiliations
1 College of Dairy Technology, IGKVV, Raipur, IN
2 IGKVV, Regional Agricultural Research Station, Bilaspur, M. P., IN
3 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004. M. P., IN
1 College of Dairy Technology, IGKVV, Raipur, IN
2 IGKVV, Regional Agricultural Research Station, Bilaspur, M. P., IN
3 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004. M. P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 6 (1990), Pagination: 181-185Abstract
India is one of the niger, Guizotia Abyssinica; growing country in the world. Niger is a well-Known oilseed crop of considerable importance. It contains about 40 to 50 percent oil and about 23 percent protein Niger oil having a bluish-white colour with a faint odour and sweetish taste, is commonly used for edible purposes and is also an important ingredient in soap, paint and pharmaceutical industries.- Nutritional Evaluation of Dehydrated Mushrooms
Abstract Views :175 |
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Authors
Affiliations
1 Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P., IN
1 Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 12 (1987), Pagination: 380-384Abstract
Mushrooms have attracted irrigination of people even in ancient times. The authors described mushroom "The Precious Pearl of Cookery"', i e. useful and delicious member of the vegetable kingdom.- Chemical Constituents of Broad Bean (Vicia Faba (L) ) as Compared to Soybean (Glycine Max. L. Merrill) with Special Reference to their Seed Size
Abstract Views :201 |
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Authors
Affiliations
1 Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, IN
1 Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 11 (1987), Pagination: 353-357Abstract
In a country like India, that has already been caught up Inextricably in the quagmire of severe destitution and with majority of population groups compelled to be vegetarians, nature's attention must be accorded to the source of vegetable proteins to avert the impending food and protein crisis closely and promptly so as to overcome the exorbitant cost of animal protein and storage problems because oi its perishable nature.- Minerological Composition of Water Chest Nut as Compared to Sweet Potato
Abstract Views :186 |
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Authors
Affiliations
1 Department of Food-Science, Jawaharlal Nehru Agricultural University, Jabalpur, M. P, IN
1 Department of Food-Science, Jawaharlal Nehru Agricultural University, Jabalpur, M. P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 3 (1987), Pagination: 78-82Abstract
Water chest nut (Trapa. sp.) varieties were found to be rich in sulphur and magnesium compared to sweet potato. However, sweet potato was found to have higher amount of phosphorus, calcium, sodium and iron. The potassium and manganese were found to be nearly equal in both the crops.- Mineral Content of Edible (Dehydrated) Mushrooms
Abstract Views :220 |
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Authors
Affiliations
1 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P, IN
1 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 8 (1987), Pagination: 241-245Abstract
Mashroom is a form of plant life, a fungus and is being used by man as food since time immemorial. Mushrooms provide a rich addition to the diet in the form of proteins, valuable salts of phosphates, potassium, sodium, sulphur, magnesium, Calcium Chlorides, Silicates, Iron, Copper, Zinc, manganese, molybdenum and vanadium.- Nutritional Potential of Market and Soyfortified Bread
Abstract Views :170 |
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Authors
Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 12 (1986), Pagination: 361-365Abstract
Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.- Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts
Abstract Views :172 |
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Authors
Affiliations
1 Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur, IN
1 Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 8 (1986), Pagination: 223-227Abstract
Ragi forms an important component of diet of South Indian people and tribal people of Madhya Pradesh. Ragi malting is practiced in many parts of India and tropical Africa.- Study of Macro and Micro Mineral Nutrient Contents of Some Cultivars of Ragi (Eleusine coracana Gaertn)
Abstract Views :169 |
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Authors
Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 22, No 8 (1985), Pagination: 249-252Abstract
Ragi or finger millet (Eleusine coracana Gaertn.) forms an important component of the diet of peoples of South India and of tropical Africa.- Evaluation of Physico Chemical Characteristics Determining the Chapati Making Qualities of Triticale
Abstract Views :166 |
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Authors
Affiliations
1 Crop Quality Breeding Laboratory, Department of Plant Breeding and Genetics, J. N. Krishi Vishwa Vidyalaya, Jabalpur, M. P, IN
1 Crop Quality Breeding Laboratory, Department of Plant Breeding and Genetics, J. N. Krishi Vishwa Vidyalaya, Jabalpur, M. P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 14, No 5 (1977), Pagination: 140-143Abstract
Triticale is a man made cereal obtained by the crosses of wheat (Triticum) with rye (scale). Some properties like productivity potential is acquired from wheat and hardiness from rye.- Chemical Composition of Vegetable Type Varieties of Soybean
Abstract Views :185 |
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Authors
Affiliations
1 Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P., IN
1 Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P., IN