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Khader, Vijaya

• Hypoglycemic, Hypocholesterolemic and Hypotensive Effects of Gymnema sylvestre Leaves in Newly Diagnosed Type II Diabetic Subjects

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Authors

Aparna Kuna ¹, Vijaya Khader ¹

Affiliations
1 Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 8 (2009), Pagination: 320-329

Abstract

The incidence of diabetes mellitus is increasing all over the world end is becoming a problem of significant importance. Diabetes mellitus is a disease of CHO metabolism and WHO has declared India as the diabetic capital of the world. Globally diabetes affects 246 million people, which is about six per cent of the total adult population.

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• Contribution of Jawahar Rojgar Yojana Programme for Food Security of Women in Landless Labour Families during Lean Season in Drought Prone Areas

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Authors

K. Uma Maheswari ¹, Vijaya Khader ²

Affiliations
1 Department of Foods & Nutrition, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderahad-30, Andhra Pradesh, IN
2 Department of Foods & Nutrition, CAS, PGRC, ANGRAU, Hyderabad-30, Andhra Pradesh, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 40, No 3 (2003), Pagination: 99-104

Abstract

Water scarcity and crop failure are the main distressing features of drought, resulting in primary deficits of foods, fodder and drinking water. The primary effect of drought is on agriculture and hence it's worst victims, from the stand point of nutrition are the rural landless labourers (Venkateswarlu, 1992), Among these communities within the households it is the woman who suffers most from dietary deficits. This category is usually referred to as vulnerable group even under normal conditions.

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• Lipid-Soluble Toxic Factor from Horsegram (Dolichos biflorus)

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Authors

Vijaya Khader ¹, A. Paul Jayaraj ², S. Venkat Rao ²

Affiliations
1 P. G. and Research Centre, Rajendranagar, Hyderabad-30, IN
2 Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore-570 013, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 26, No 10 (1989), Pagination: 297-303

Abstract

It was Reported by a few Workers that Rats Fed on a Raw Horse Gram Diet as the Sole Source of Protein Lost Weight and some of them Died after Feeding for a few Weeks. Ray Isolated a Lipid-soluble Factor from an Alcohol Extract of Raw Horsegram, Dissolved in Groundnut Oil and Administered Orally in Different Doses to Young Rats to Assess its Toxicity.

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• Supplementary Relationship between the Protein of Sesame and Bengal Gram, Green Gram and Horse Gram

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Authors

Vijaya Khader ¹, S. Venkat Rao ¹

Affiliations
1 Central Food Technological Research Institute, Mysore - 570 013, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 24, No 3 (1987), Pagination: 64-77

Abstract

During recent years, considerable amount of work has been carried out by various workers in developing proteinrich foods of vegetable origin suitable for supplementing the diets of vulnerable sections of the populists in developing countries where milk and other protective foods of animal origin arc in short supply.

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• Limiting Amino Acids in Horse Gram (Dolichos biflorus)

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Authors

Vijaya Khader ¹, S. Venkat Rao ¹

Affiliations
1 Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 570 013, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 23, No 6 (1986), Pagination: 158-164

Abstract

Horse gram is the most extensively grown legume crop in South India. The gram is reported to contain various toxic factors such as trypsin inhibitor, amylase inhibitor, haemagglutinin, and a lipidsoluble factor.

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• Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram

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Authors

Vijaya Khader ¹, S. Venkat Rao ²

Affiliations
1 College of Home Science, A.P. Agricultural University, Bapatia, Andhra Pradesh, IN
2 Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 510013, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 23, No 3 (1986), Pagination: 57-65

Abstract

Legumes are prepared for consumption in several ways such as whole legume, dhal and legume flour. The most common method for consumption is cooking the dhal in water. Steaming or pressure cooking, roasting and puffing are also conventional methods of preparation before consumption.

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• Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread

Abstract Views :192  |  PDF Views:2

Authors

Vijaya Khader ¹, Ranjan Dave ²

Affiliations
1 P. G. Department of Foods and Nutrition, College of Home Science, A.P.A.U., Bapatla - 522 101, IN
2 Department of Foods and Nutrition, Sardar Patel University, Vallabha Vidyanagar, 388120 Gujarat, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 23, No 4 (1986), Pagination: 106-114

Abstract

Studies were carried out to determine the effect of banking temperature and time on the quality and nutritive value of germinated wheat breads. Organoleptic evaluation indicated that the bread prepared out of whole wheat as well as bread prepared out of germinated wheat (21 hours) were satisfactory as compared with the bread prepared with germinated wheat for 30 hours. Protein content increased on germination while there was no adverse or beneficial effect on thiamine or riboflavin content.

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• Chemical Analysis of Deep Fat Fried Snacks (Chevda and Ganthia) Commonly Consumed in Gujarat

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Authors

Vijaya Khader ¹, Geetha H. Patel ²

Affiliations
1 College of Home Science (APAU), Saifabad, Hyderabad-500 004, IN
2 Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar - 388 120, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 19, No 3 (1982), Pagination: 87-95

Abstract

Deep fat frying is one of the most commonly used procedure in the preparation of meal in the world. The most commonly consumed deep fat fried snacks are Bhajia, Chakli, Ganthia, Chevda, Boondi, Bhusa, Tumtum, Seve, Bhakharivadi, Fafda etc.

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