The present study was formulated to analyze the effect of common processing methods on proximate, mineral and antinutrient content of lima bean. The protein content in the present study enhanced from 24.6g in raw to 26.5g/100g on germination. The most abundant mineral in raw bean for 100g was potassium (1295.13mg), followed by calcium (326.5mg), phosphorus (153.4mg), magnesium (123.1mg), sodium (27.0mg), iron (5.43 mg). There was significant (p < 0.01) increase in calcium and phosphorus (10.81 and 14.50%) in germinated beans. Moist heating methods like cooking and autoclaving reduced 100 per cent trypsin inhibitor. Dhal had 100 per cent reduction of trypsin inhibitor and oxalate followed by saponin 0.4mg/100g (98.47%) and phytates 11.8 mg/100g (93.06%). All processing methods were effective in reduction of antinutrients and improving nutritional value of lima bean thereby increasing its utilization in foods and food formulations.
This study intended to examine the growth and stability of Saccharomyces boulardii and Lactobacillus acidophilus in amla drink with the aim of formulation of probiotic drink and to analyze the nutritive value, sensory qualities and shelf life of the product. S. boulardii CNCM 1-745 and L. acidophilus MCC10307 were capable of growing in 15 per cent amla drink at natural pH, 30°C with 22°Brix and 5 per cent honey. Optimum fermentation time at which the highest population was observed (8-10 log CFU/ml), for S. boulardii CNCM 1-745 was 35 hr while L. acidophilus MCC10307, it was 64 hr. The sensory scores for fermented drinks were significantly (P≤0.05) lesser than the unfermented drink. In order to enhance the sensory qualities by reducing fermentation time while maintaining the highest population, initial pH and total soluble solids were adjusted and L. acidophilus (nu-trish LA-5) was used to replace L. acidophilus MCC 10307. With these modifications, amla drink with 3 hr of fermentation provided better sensory qualities with required cell population and 97-108 µg/ml of ascorbic acid and 937.5 µg/ml of antioxidant potential. With the consideration to both population and sensory qualities, amla drink with S. boulardii CNCM 1-745 could be stored at refrigerated conditions (4°C) for 30 days while L. acidophilus (nu-trish LA-5) could be stored for 12 days.
Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30ºC) and relative humidity (40-60%). The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their In vitro starch digestibility. In all the stored products, there was a significant (p<0.05) decreasing trend in rapidly digestible starch (RDS) and starch digestibility index (SDI), whereas increasing trend was observed in resistant starch (RS) and slowly digestible starch (SDS) as the storage period increased.
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