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Bhokre, C. K.
- Comparative Evaluation of Quality Parameters of Different Varieties of Cowpea, Horse Gram (Protein Content and Cooking Quality) and Guar (% Gum Content and Viscosity Profile)
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Authors
Affiliations
1 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
2 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
1 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
2 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
Source
Asian Science, Vol 10, No 1&2 (2015), Pagination: 11-17Abstract
Seed samples of combined varietal trial (AVT-II,AVT- I AND IVT(N+S) of guar, horse gram and cowpea obtained from various centers of All India Network Project on Arid Legumes were assessed for their quality characteristicsas:copwpea, horse gram for protein content and cooking quality and guar for per cent gum content and viscosity profile to assess their potential use in the food industry. The findings showed that genotype RGr-13-2 showed maximum mean gum content of 30.83 per cent, genotype National Check RGC-1066 showed maximum viscosity content of 2800cp, On the basis of mean value, the highest protein content was observed in VLG-39 (29.20 %), The minimum mean cooking time required for CRHG-23 (101 min). On the basis of mean value, the highest protein content was observed in Goa Local (29.43 %) On the average of mean value, the minimum cooking time was observed in genotype GC-901(42 min). Durgapura ranked 1st in gum content (30.71 %) followed by Parbhani (29.01%).). Location wise, Jodhpur ranked 1st in viscosity of 2765cp followed by Durgapura (2443cp).Keywords
Cowpea, Horse Gram, Guar Gum, Protein, Cooking, Viscosity.
References
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- Evaluation of RTS Beverage from Bottle Gourd
Abstract Views :203 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 9 (2008), Pagination: 371-378Abstract
Bottle gourd (Lagenaria siceraria Mol.Standl.) It one of the important vegetable crops belonging to the family Cucurbitaceae. it is commonly called as "Ghikaddu". The cultivation of bottle gourd is mainly restricted to tropical and sub-tropical regions, but it is also grown during hot season in the temperate regions of the world.- Comparative Evaluation of Physico-Chemical and Functional Properties of Different Varieties of Cowpea
Abstract Views :356 |
PDF Views:0
Authors
C. K. Bhokre
1,
A. A. Joshi
1
Affiliations
1 Department of Food Chemistry and Nutrition, Coordinated Research Project on Arid Legume, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Chemistry and Nutrition, Coordinated Research Project on Arid Legume, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 29-35Abstract
Cowpea, like other grain legumes is an important foodstuff in tropical and subtropical countries. The seeds of seven varieties i.e. Phule-CP-05040, CPD-150, CPD-115, GC-901, GC-909, CPD-132 and NBC-2, of cowpea obtained from AICRP on Arid legumes at Parbhani Center were assessed for their physico-chemical and functional properties to assess their potential use in the food industry. The seeds of genotype NBC-2 were longer and high in 100 -seed weight and density as compared to others. The CPD-150 having highest bulk density (0.769 g/ml) and CPD-132 have maximum porosity (48.55 %). The protein content of different genotypes was in the range 20.58 to 28.91per cent and genotype CPD-115 recorded highest in carbohydrate (58.10 %) and fat (3.99 %). Fibre content of all the varieties ranged between 3.01-4.80 per cent. The cooking time for all the varieties was recorded as 35 to 44 min with CPD-115 had the shortest cooking time. In functional properties of cowpea genotypes the swelling capacity, hydration capacity, water and oil absorption capacities were in the range of 0.07 to 0.22ml/seed, 0.078 to 0.178 g/seed, 1.29 to 2.45g/g, 0.44 to 2.36g/g, respectively. Genotype CPD-150 had highest foaming capacity (24.0ml), foaming stability (20.0 min), emulsifying activity (24.0min) and emulsifying stability (29.57min), respectively. Invitro protein digestibility of cowpea genotypes varied in between 80.60 to 89.27 per cent.Keywords
Cowpea, Physico-Chemical Properties, Functional Properties, IVPD, Swelling Capacity, Hydration Capacity.References
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