Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of grain cowpea viz. Pant Lobia-1 (PL-1) and Pant Lobia-2 (PL-2) and Pant Lobia-3 (PL-3) were examined for sprouting characteristics and associated changes in nutritional quality. Soaking time, sprouting time and sprouting temperature combinations for desirable sprout length of ¼ to ½ inch for cowpea seed samples were standardized. All the observations were taken in triplicate except soaking time, where six observations were taken in a completely randomized design of three treatments. Results revealed that optimum soaking time of PL-1 and PL-2 seed was 3 h whereas PL-3 required 9 h. Sprouting period of 24 h at 25 °C was found to be desirable for obtaining good sprouts. Significant improvement in nutritional quality was observed after sprouting at 25 °C for 24 h; protein increased by 9-12 %, vitamin C increased by 4-38 times, phytic acid decreased by 4-16 times, trypsin inhibitor activity decreased by 28-55 % along with an increase of 8-20 % in in-vitro protein digestibility.
Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.
Aims: Malnutrition among all ages is still a persistent problem in India, especially in areas where the poor largely depend on rice and wheat staples with limited access to diverse diets using underutilized foods. This study was conducted to nutritionally enhance traditional food products like roti and lapsi utilizing suitable composite flours based on amaranth, soybean and wheat without affecting their sensory quality. Study Design: Different combinations of amaranth, soybean and wheat flours were made to suit the quality characteristics of roti and lapsi. Place and Duration of Study: Department of Foods and Nutrition, G. B. Pant University of Agriculture & Technology, Pantnagar (India), between January and June 2016. Methodology: The sensory evaluation of food products and estimation of nutritional composition of composite flours was done using standard procedures. Results: The composite flours having 25% amaranth, 15% soybean and 60% wheat flour and 25% amaranth, 10% soybean and 65% wheat flour were found to be most acceptable sensorially and were significantly superior to their control counterparts for protein, ash, fibre, carbohydrate calcium and iron content (p=.05). Conclusion: Roti made from amaranth and soybean incorporated composite flours with better protein quality and low available carbohydrates and physiological energy almost same as control would be better diet alternative to diabetic and overweight patients whereas lapsi may be effectively used as supplementary food. Many other traditional food products like laddoo, halwa, puri, parantha, burfi etc. may also be made from such composite flours.
A research was carried out to investigate the effect of storage on pulp, extracted from pear fruit, persevered with potassium metabisulphite (KMS), packed in glass bottles and stored at low temperature (6±1˚C) for 180 days. Pulp recovery from pear fruit was 54.8 %. Physico-chemical parameters of fresh pear pulp viz. pH, TSS, titrable acidity, sugar/acid ratio and ascorbic acid were tended to be 3.93, 12.67°Brix, 0.38 %, 33.51% and 5.25 mg/100g, respectively which were changed to 3.7, 13.67 °Brix, 0.46 %, 30.2 % and 4.32 mg/100g, respectively. Reduction in pH (3.93 to 3.7) was significant (p< 0.05). No fungal (yeast and mould) growth was observed during storage of 180 days. It was found that pasteurized pear pulp could be stored for extended period of time without any major changes in chemical composition and could be used for preparation of Jam in any season.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.