The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.
Turi putih (Sesbania grandiflora L) merupakan tanaman yang termasuk dalam famili Fabaceae. Turi putih (Sesbania grandiflora L) mengandung banyak senyawa metabolit sekunder meliputi alkaloid, saponin, tanin, steroid, triterpenoid, fenolik dan flavonoid (Nista et al., 2010). Namun dalam kalangan masyarakat pemanfaatan turi putih (Sesbania grandiflora L) digunakan sebagai tanaman hias dan bunga turi putih (Sesbania grandiflora L) sebagai bahan makanan, turi putih (Sesbania grandiflora L) juga memiliki manfaat lain yaitu sebagai antioksidan. Tujuan penelitian ini yaitu untuk mengetahui kadar flavonoid dan aktivitas antioksidan batang dan daun turi putih (Sesbania grandiflora L) yang diekstraksi dengan menggunakan pelarut etanol 95%. Penetapan kadar flavonoid dengan menggunakan metode kolorimetri dengan kontrol positif yaitu kuersetin. Pengujian aktivitas antioksidan dengan menggunakan metode ABTS. Hasil penelitian menunjukkan bahwa kadar flavonoid total ekstrak etanol batang turi putih (Sesbania grandiflora L) sebesar 12,08 mg/L dan kadar flavonoid total ekstrak etanol daun turi putih (Sesbania grandiflora L) sebesar 11,28 mg/L. Serta ekstrak etanol batang, daun dan kombinasi ekstrak etanol batang dan daun turi putih (Sesbania grandiflora L) memiliki aktivitas antioksidan dengan nilai IC50 berturut-turut sebesar 36,519 mg/L, 37,438 mg/L, dan 40,860 mg/L.
The present investigation was aimed to evaluate physico-chemical characteristics of koda (Eleusine coracana) and to study the effect of domestic processing on their nutritional and functional quality. Koda grains were procured from local farmers of Sirmaur district of Himachal Pradesh. Physical properties i.e. length and width were determined. Water absorption capacity, oil absorption capacity, swelling power and solubility were also evaluated. Nutritional characteristics were also assessed which revealed that koda was high in protein and contains less fat content. The results revealed a significant (p≤0.05) effect of processing on the proximate composition except fat content. Protein content (9.08 -8.41%) decreased with popping and pressure cooking. Ash content of koda, increased during popping (2.77 -3.21 %) and germination (2.77 -3.51%). Antinutrients i.e. saponins (5.67 -4.76 g/100g), phytic acid (89.65 -84.44 mg/100g) and oxalates (1.80 -0.51 mg/100g) decreased during processing. Total phenols increased after popping (27.94 -63.58 mg TAE/100g) and germination (27.94 -34.04 mg TAE/100g). K e y w o r d s Koda (Eleusine coracana), Physico chemical characteristics, Nutritional parameters, Functional properties, Antinutritional factors
The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.
In the present study, three varieties of black gram i.e UG-218, HIM MASH and Local cultivar were used for the preparation of papad. Prepared papad were analyzed for various nutritional and organoleptic characteristics. The results revealed that, the prepared papad were rich in various nutrients like protein, fibre, carbohydrates and minerals. Papad prepared from UG-218 were found to be best with regards to the nutritional and organoleptic scores.
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