Variability in physico-chemical properties and nutrient composition of different pea cultivars

Bishnoi, Saroj; Khetarpaul, Neelam

doi:10.1016/0308-8146(93)90179-j

Cited by 48 publications

(42 citation statements)

References 5 publications

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“…The bulk density of the lupin seeds was calculated using the standard method of Bishnoi and Khetarpau [10]. 100g of the sample seeds were transferred to a measuring cylinder, which had 100 ml distilled water at 20 o C. Seed volume (ml/100g seeds) was obtained after subtracting 100 ml from the total volume (ml).…”

Section: Seed Volume and Densitymentioning

confidence: 99%

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Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Tizazu¹,

Emire²

2010

African Journal of Food, Agriculture, Nutrition and Development

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White lupin (Lupinus albus) seeds collected from the local markets of Debretabor (DT) and Dembecha (DB) in Ethiopia were studied for their chemical composition, physicochemical and functional properties. Moisture, total ash, crude protein, crude fat, crude fiber and minerals were determined. Mean values for protein, crude fat, total carbohydrates, crude fiber, and crude ash content of the two samples were 40.22, 8.92, 47.73, 10.08 and 3.15 g/100g, respectively on dry weight basis. The mean values of minerals such as phosphorus, iron, zinc and calcium contents for the samples were 248.90, 12.51, 4.68 and 82.56 mg/100g, respectively on dry weight basis. There was significant difference (p < 0.05) on physicochemical properties such as seed mass, seed volume, hull content, hydration coefficient, swelling capacity, cooking time, and seed hardness. However, the mean diameter, bulk density, sphericity, water absorption, swelling coefficient and swelling index were not significantly different between the two lupin seed samples. There was strong positive correlation between calcium content and the cooking time of lupin. The lower calcium concentration leads to a better cook ability and shorter cooking time. Hardness was negatively correlated with water absorption, and positively correlated with cooking time of the lupin seed. The flour obtained from Dembecha lupins was found to be superior to that of Debretabor in terms of the foaming capacity and bulk density. Lupin flour from Debretabor exhibited significantly higher dispersibility and water absorption than Dembecha, while the oil absorption was practically the same for the two lupins. Furthermore, a relationship exists between a water absorption capacity and the least gelation concentration. The results of chemical composition, physicochemical and functional properties for both lupin samples indicated that lupins can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogous to other food legumes. Therefore, the research findings can be used by food companies in recipe development of lupin-based processed foods, including fortified food products to combat the protein-energy malnutrition (PEM) problem in Ethiopia and other East African countries.

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Section: Seed Volume and Densitymentioning

confidence: 99%

“…The volume of soaked seeds were noted in a graduated cylinder [10]. Swelling capacity was calculated as change in volume per number of seeds and swelling index was determined as the ratio of swelling capacity per seed to the volume of one seed (ml).…”

Section: Wa (G/g) =mentioning

confidence: 99%

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Tizazu¹,

Emire²

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…The average length and breadth of the randomly picked ten grains were measured with a help of digital vernier calipers having least count 0.01 mm (Yadav et al, 2007). Hundred kernel weight, hundred kernel volume and grain density was assessed using the method given by Khattak et al, 2007. Hydration capacity and swelling capacity was carried out using the method given by Bishnoi and Khetarpaul (1993). Hydration index and swelling index was carried out using the method given by Khattak et al, (2007).…”

Section: Methodsmentioning

confidence: 99%

Physical, Functional Properties and Cooking Quality of Mothbean [Vigna aconitifolia (Jacq.) Marechal] Varieties

Badami¹,

Kasturiba²

2018

Int.J.Curr.Microbiol.App.Sci

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“…Seed turgidity (μl/seed) was obtained by calculating the differences in seed size before and after turgidity. Seed turgidity index was calculated as the ratio between the seed turgidity and the seed volume and obtained by dividing seed turgidity on seed volume (Bishnoi and Khotarpaul, 1993). To obtain the seed porosity percent, first the bulk density (ρb) and the true density (ρt) of each replication were calculated, and then seed porosity percent was obtained using the following formula (Singh and Goswami, 1996): Data were analyzed using SAS 9.1 and Minitab statistical software and correlation and variation coefficients were calculated from measuring different physical properties.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of seed characteristics in three lentil (Lens culinaris Medik) genotypes

2016

Sci. Agric

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Variability in physico-chemical properties and nutrient composition of different pea cultivars

Cited by 48 publications

References 5 publications

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Physical, Functional Properties and Cooking Quality of Mothbean [Vigna aconitifolia (Jacq.) Marechal] Varieties

Evaluation of seed characteristics in three lentil (Lens culinaris Medik) genotypes

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