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Sundaram, S. P.
- Physicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties
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Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, IN
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, IN
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, IN
Source
Indian Journal of Science and Technology, Vol 6, No 10 (2013), Pagination: 5386-5394Abstract
The present work is designed to study the physico chemical, functional, pasting properties, and nutritional composition of selected black gram varieties. (viz., VBN 3, VBN 4, VBN 5, VBN 6, ADT 3, T9, MV, TMV, VBg010 025, VBg010 024, VBg09 005 and CO 6). Thousand grain weight of the selected black gram varieties was recorded to be 33.20 to 40.45 g, seed volume 38.66 to 40.2 ml, seed colour ranged as black, dull black and black and dull black, bulk density 0.06 to 1.07 g/ml, water absorption index 151.00 to 155.10 g/100g, water solubility index 13.0 to 15.6 g %, water absorption 36.6 to 56.6 ml/100g and oil absorption 40.1 to 66.2 ml/100g. The moisture values were in the range of 9.6 to 11.6 g/100g, ash 6.1 to 6.7 g/100g, protein 25.5 to 28.5 g/100g, fat 4.4 to 5.6 g/100g, starch 51.3 to 47.7 g/100g, calcium 106.66 to 134.00 mg/100g, iron 3.0 to 4.4 mg/100g and phosphorus 376.00 to 416 mg/100g. It was observed that black gram varieties, VBN 5, VBg 010 025, CO 6 and T9 had high 1000 grain weight and bulk density. Variety VBN 5 and T9 had higher foaming stability, foaming capacity, peak viscosity, final viscosity, hold viscosity and set back value. Also higher levels of protein, starch, calcium, iron and phosphorus was observed in VBN 5 and low amount of fat and ash .Vamban 5, VBg010 025 and T9 were observed to have good physicochemical characteristics and are hence suitable for further breeding and processing as value added products.Keywords
Black Gram Varieties, Vamban, Tindivanam, Coimbatore, Aduthurai, Market Variety, Physicochemical, Pasting Properties, ArabinoseFull Text
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- Starch : Modification Techniques and Resistant Starch on Human Wellness
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Authors
I. Nousheen Noorul Iyn
1,
P. Banumathi
2,
S. Kanchana
2,
S. P. Sundaram
3,
S. M. Ibrahim
4,
M. Ilamaran
2,
J. Selvi
2
Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 1 (2013), Pagination: 305-315Abstract
Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.Keywords
Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human Health
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- In Vitro Susceptibility of Some Gram Positive and Gram Negative Baceterial Isolates to Cephaloridine
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Authors
Affiliations
1 The King Institute of Preventive Medicine, Guindy, Madras, IN
1 The King Institute of Preventive Medicine, Guindy, Madras, IN
Source
The Indian Practitioner, Vol 33, No 11 (1980), Pagination: 579-586Abstract
No Abstract.- Sensitivity Pattern of Gram-Negative Bacilli to Various Antimicrobics
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Authors
Affiliations
1 The King Institute of Preventive Medicine, Guindy, Madras, IN
1 The King Institute of Preventive Medicine, Guindy, Madras, IN
Source
The Indian Practitioner, Vol 32, No 2 (1979), Pagination: 101-112Abstract
No Abstract.- Comparative Efficacy of Cocultured Inoculants (Azophosmet) Over Individual Inoculants of Cotton Under In Vitro and In Vivo Conditions
Abstract Views :229 |
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Authors
Affiliations
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N), IN
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N), IN
Source
Asian Journal of Bio Science, Vol 4, No 1 (2009), Pagination: 10-14Abstract
The effect of cocultured inoculant (Azophosmet) was studied under in vitro and in vivo conditions compared with other individual inoculants was investigated. The cotton seeds were treated with the Azophosmet, revealed the surviving ability of Azospirillum Sp7, PSB PB1 and PPFM CO 47 noticed up to 24 h on the seeds. Inoculation of cocultured inoculants recorded the maximum increase in ischolar_main length; shoot length, germination per cent and vigour index of cotton plants followed by CO 47 under in vitro conditions. Cocultured inoculants (Azophosmet) was effective in enhancing rhizosphere population of individual bioinoculants, plant growth and seed cotton yield under pot culture conditions.Keywords
Azophosmet, Cotton, Coculturing and PPFM.- Standardization of Media for Co-Culturing of Azospirillum, Phosphobacteria and Methylobacterium (Azophosmet)
Abstract Views :198 |
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Authors
Affiliations
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
Source
Asian Journal of Bio Science, Vol 4, No 1 (2009), Pagination: 38-43Abstract
Nitrogen fixers, phosphate solubilizers and a plant growth hormone synthesizer were cocultured in a suitable single medium The compatibility nature of Azospirillum brasilense Sp7, Bacillus megaterium var phosphaticum PB1 and Methylobacterium extorquens CO 47 in a common growth medium was investigated to coculture the bioinoculants (Azophosmet). All the three had better growth in YEMA. During coculturing the survival of Azospirillum Sp7, PSB PB1 and PPFM CO 47 was maximum in YEMB supplemented with 0.5% methanol. Biochemical characters of YEMB culture filtrates (0.5% methanol) recorded the highest amount of ammonia secretion, cell protein and polysaccharide content when compared to nutrient broth and glycerol peptone broth. The shelf life studies of Azophosmet in lignite carrier based formulation assessed for four months indicated that Azospirillum Sp7, PSB PB1 and PPFM CO 47 had cell load of 108cfu g-1. The cotton seeds treated with the Azophosmet revealed the surviving ability of Azospirillum Sp7, PSB PB1 and PPFM CO 47 noticed up to 24 hr on the seeds.Keywords
Azospirillum, Bacillus, Methylobacterium and Coculturing.- Effect of Facultataive Methylotrphs on Tissue Culturing of Rice
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Authors
Affiliations
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN