Nutritional Composition of Sorghum and Moth Bean Incorporated Traditional Recipies

Asha, V. B.; Geetha, K.; Sheela, K.; Dhanapal, G. N.

doi:10.1080/09709274.2005.11905781

Cited by 5 publications

(3 citation statements)

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“…The concentration of Fe varied from 22.59 mg kg -1 to 37.65 mg kg -1 (Table 2). The values for mineral elements in this study were lower than the findings of others (Miller and Boswell 1976;Léder 2004;Waters and Pedersen 2009;Mohammed et al 2010) but were higher than the values reported by Asha et al (2005). The present study indicated that genotypes Gambella-1107, 97MW6127, NO253, Macia-SA and M81 revealed relatively similar Fe concentration.…”

Section: Discussioncontrasting

confidence: 56%

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Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Gerrano¹,

Labuschagne²,

Biljon³

et al. 2016

Cereal Research Communications

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Sorghum is a drought tolerant cereal and staple food which is a dietary source of protein and more than 20 minerals. The concentration of the mineral elements and protein content in sorghum varies due to genotypic and environmental influences and genotype by environment interactions. The objective of this study was to determine the contents of eight mineral elements (Ca, Fe, K, Mn, Na, P, Zn and Mg) and protein in sorghum genotypes. The analysis of variance showed significant differences in mineral and protein contents. There was a significant relationship between Zn and Fe and between protein and P and Zn. The principal component (PC) analysis showed that Fe, Mn, P, Zn and protein contributed largely to clustering of the genotypes in PC1; Ca, P and Mg to PC2 and Ca, K and Na to PC3. The presence of a considerable amount of compositional variability of mineral and protein contents among tested genotypes suggests that they can be a valuable source of genes for nutritional quality improvement of sorghum.

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Section: Discussioncontrasting

confidence: 56%

“…In the current study, significant genetic differences in the uptake of K was observed among the genotypes and the highest concentration was recorded in genotype M141 (Table 2). The values obtained were higher than those reported earlier (Léder 2004;Asha et al 2005;Ragaee et al 2006;Waters and Pedersen 2009). …”

Section: Cereal Research Communicationscontrasting

confidence: 54%

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Gerrano¹,

Labuschagne²,

Biljon³

et al. 2016

Cereal Research Communications

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show abstract

“…Similarly, A non-significant difference in ash content was observed between dosa, idli, utthapam and rice biryani prepared from control and HKR-48 rice varieties while HKR-48 khichadi (5.12g/100g) had significantly (P<0.01) lower ash content compared to control khichadi (6.04 g/100g). The findings of the present study are comparable with those reported earlier in dosa and utthapam by Amreen (2008), Asha et al, (2005) and Beniwal and Jood (2015).…”

Section: Ashsupporting

confidence: 93%

Sensory Evaluation and Proximate Composition of Rice Based Traditional Food Products of India

Lavanya¹,

Boora²

2019

Int.J.Curr.Microbiol.App.Sci

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The present study was undertaken with the view to evaluate the sensory attributes and proximate composition of rice based traditional food products like dosa, idli, utthapam, khichadi and rice biryani were prepared using different varieties of rice. The four different rice varieties namely permal (control), HB-2, HKR-48 and HKR-128 were selected for the study. The best acceptable variety (HKR-48) with best acceptable food products were selected organoleptically and evaluated for proximate composition. Highly significant (P<0.05) differences for crude protein content and crude fibre content were observed in food products prepared from HKR-48 variety while non-significant differences were observed for crude fat and ash content. Nutritional evaluation of rice based food products revealed that this product contains good amount of protein, carbohydrates and minerals. All the food products from HKR-48 rice variety were organoleptically acceptable as compared to other varieties.

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Indigenous Products of the Indian Subcontinent Containing Cereals and Dairy: From Tradition to Commercialization

Rasane

Singhal

Kaur

et al. 2019

CNF

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Background: Traditional cereal based indigenous foods play a vital role in contributing to the livelihoods and diet of the population in the Indian subcontinent. A comprehensive account of these products and their traditional and mechanized production is however lacking. The current review aims to integrate this information in a systematic manner. Methods: The socioeconomic importance, traditional production methods, their mechanization and industrial production in India are documented. Their standards and regulations are depicted and potential research areas are identified. Results: Numerous cereal based milk products are consumed in India and are also becoming increasingly popular in the global market. These traditional products are nutritionally rich, and given proper exposure, are capable of countering global malnutrition problems. Challenges in their shelf life have now been taken care of with the help of novel technologies and these indigenous traditional products seem ready to overcome the international trade barriers. Conclusion: Extensive research on process standardization and optimization has been carried out on cereal based milk products such as kheer, dalia, Payasam and phirni in addition to their variants in the past decade. Novel products with modern technologies mimicking the traditional products have been developed to satisfy the nutritional and medical requirements and even the taste buds of the consumers. Wide scope in research applications still exists and still needs to be explored.

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Nutritional Composition of Sorghum and Moth Bean Incorporated Traditional Recipies

Cited by 5 publications

References 0 publications

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Sensory Evaluation and Proximate Composition of Rice Based Traditional Food Products of India

Indigenous Products of the Indian Subcontinent Containing Cereals and Dairy: From Tradition to Commercialization

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