Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Moktan, Bijoy; Roy, Arindam; Sarkar, Prabir

doi:10.3109/09637486.2010.532116

Cited by 26 publications

(9 citation statements)

References 43 publications

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“…The FRAP value was concentration dependent and ranged from 0.07 to 0.79 mmol Fe 2+ /mg, a significant variation in reducing activity of the biscuit extracts was observed and the pigeon pea supplemented biscuits (APC1 and APC2) exhibited higher FRAP values than non‐supplemented biscuits (BCC and ACC). The ability to reduce Fe 3+ to Fe 2+ by the cracker biscuits increased with increase in supplementation with pigeon pea flour which may be attributed to the ability of incorporated pigeon pea flour to form reductants that could react with the free radicals thereby stabilizing and terminating the radical chain (Moktan, Roy, & Sarkar, ). The significantly ( p < 0.05) higher antioxidant properties observed in the formulated biscuits compare with market sample (BCC) may be attributed to the cereal choice as well as legume flour incorporation which contributed potential bioactive properties to the snacks.…”

Section: Resultsmentioning

confidence: 99%

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Olagunju

Omoba

Enujiugha

et al. 2018

Food Science & Nutrition

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Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α‐amylase and α‐glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.

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Section: Resultsmentioning

confidence: 99%

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Olagunju

Omoba

Enujiugha

et al. 2018

Food Science & Nutrition

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“…Phenolic compounds in fermented pulses have been documented to exhibit antioxidant properties. As reported by Moktan et al [61], idli and dhokla exhibited metal chelating, lipid peroxidation, and high free radical-scavenging activities. Likewise, common bean and tempeh products exhibited radicalscavenging and antioxidant activities.…”

Section: Phenolic Compoundsmentioning

confidence: 59%

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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Pulses play a signiicant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical beneits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health beneits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identiied as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, afordable, and cheap source of foods with properties beyond that of basic nutrition.

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“…Joshi et al (1989) reported that dhoklas prepared from fermented mixture of Bengal gram and curds which exhibited the best sensory qualities comprised several volatile acids including propionic acid, isobutyric acid, isovaleric acid, and acetoin. The antioxidant property of fermented dhokla batter is reported to be high, and this helps in curing age-related diseases and oxidative stress-induced degenerative diseases (Moktan et al 2011). So, dhokla can be a good food item for the diabetic patients.…”

Section: Dhoklamentioning

confidence: 99%

Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Sreeja

Prajapati

2020

Ethnic Fermented Foods and Beverages of India: Science History and Culture

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Traditional fermented foods prepared using milk, cereals, and pulses occupy a pivotal position in the dietary practice of people of India's western states Gujarat and Rajasthan. Fermented foods such as dahi, chhash, raita, shrikhand, dhokla, khaman, handvo and khandvi are consumed routinely and are associated with the traditional customs and beliefs of people of these two states. Dahi, chhash, raita, and shrikhand are fermented milk products, whereas dhokla, khaman, handvo, raabadi and khandvi are prepared using cereals and pulses. These popular traditional foods are valued for their high nutrition and possible therapeutic value and relished for their characteristic flavour and palatability. Lactic acid bacteria and yeasts are the major groups playing a crucial role in the fermentation of these foods. Production of most of these products is still largely confined to home and by unorganized sector, mainly by small dairy farms. Recently several large cooperative dairies and organized sectors have started manufacturing dahi, buttermilk, and shrikhand on large scale and are having good market. The limited shelf life of these foods at room and refrigeration temperature is a major constraint in their effective marketing. Researchers have tried various techniques for preparation and extending the shelf life of some of these ethnic foods.

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Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Cited by 26 publications

References 43 publications

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

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