The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional a... more The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to en...
Primarily, Indian Horse Chestnut Seed Extract (HCSE) was used only pharmacologically for human pu... more Primarily, Indian Horse Chestnut Seed Extract (HCSE) was used only pharmacologically for human purposes. It has an anti-allergic, anti-inflammatory, anti-microbial, anti-cancer, antiviral and antidiarrheal activity. But now days, it gain nutritional importance rapidly. The seeds varying nutritionally in raw fresh flour and processed flour (tatwakhar) form after processing. The estimated total sugars (% glucose) of fresh and processed flour were 20.23 and 13.47, respectively. Starch (%) was 27.83 and 66.47 content in fresh and processed flour correspondingly. The mineral contents of fresh flour viz. calcium (8.20), phosphorus (19.00), potassium (81.00), copper (0.60), manganese (0.50), iron (8.50) and zinc (705.90) (mg/100g) were determined. Phytochemicals present in the seeds, such as total phenols, tannins and flavonoids values were followed as 785.25, 747.43 and 47.00 (mg GAE/g).
Whey contains 40 per cent of milk solids including lactose, minerals, water-soluble vitamins and ... more Whey contains 40 per cent of milk solids including lactose, minerals, water-soluble vitamins and 20 per cent of milk proteins with high biological value. In the present study, cheese- whey and soya -whey was blended with 50 per cent pulp of Jamun fruit for the development of squash as per FPO specifications. The values for TSS, pH and acidity were found to be 46.43 and 45.40 degree Brix; 4.35 and 4.30 and 1.19 and 1.17 per cent in cheese -whey and soyawhey blended with Jamun pulp, respectively whereas, ascorbic acid content was found to be 11.52 and 10.41 mg/100 g. The values for total sugars, reducing-sugars and non-reducing sugars were calculated as 39.94, 36.57; 20.21, 20.48 and 19.72, 16.09 per cent respectively in cheese-whey and soya-whey based Jamun squash. Organoleptically soya-whey based squash obtained maximum scores (7.78) for over-all acceptability as compared to cheese-whey based (7.30) Jamun squash. During storage, acidity, reducing sugars and total sugars increased an...
Deep fried products are convenient food for the human beings especially for children to achieve t... more Deep fried products are convenient food for the human beings especially for children to achieve taste and energy in their eating habit. The processed seed of Aesculus indica is called as tatwakhar, was used to make fried food products i.e. snacks. The products were developed and standardized viz. doughnut, chatpate rings, pasta and nibbles. They were compared with the standard or usual recipes prepared from besan, maida, wheat flour, soya flour and rice flour and evaluated for organoleptic and proximate composition. Overall acceptability of the nibbles prepared from processed flour, was more than the standard one. Highest ash and moisture content was attained by nibbles, fat in chatpate rings, protein in pasta and doughnut has more carbohydrates as Nitrogen Free Extract(%) were estimated.
Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of... more Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of decoction to cure certain ailments. The plant is well known for its phyto-chemic al onstituents. There was an urgent need for recog niti n of medicinal properties of giloy and to prepare certain value added products. Resul ts of the study revealed that Giloy contains good amount of crude fibre (5.72) and ash content (6.35%). It is a lso rich in various minerals, especially calcium an d iron (9.41 and 0.29 mg/100g, respectively). An attempt has been made to utilize giloy stem samples for the preparation of value added pr o ucts viz. RTS, squash and syrup. The prepared products were a ssessed for chemical, nutritional and sensory param eters. All the beverages prepared from Giloy were acceptable. The blending of kinnow further imp roved the sensory quality as well. In the present scenario, where lot of emphasis is being laid on th e consumption of healthy food, development of such product...
Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of... more Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of decoction to cure certain ailments. The plant is well known for its phyto-chemic al onstituents. There was an urgent need for recog niti n of medicinal properties of giloy and to prepare certain value added products. Resul ts of the study revealed that Giloy contains good amount of crude fibre (5.72) and ash content (6.35%). It is a lso rich in various minerals, especially calcium an d iron (9.41 and 0.29 mg/100g, respectively). An attempt has been made to utilize giloy stem samples for the preparation of value added pr o ucts viz. RTS, squash and syrup. The prepared products were a ssessed for chemical, nutritional and sensory param eters. All the beverages prepared from Giloy were acceptable. The blending of kinnow further imp roved the sensory quality as well. In the present scenario, where lot of emphasis is being laid on th e consumption of healthy food, development of such product...
Indian Horse Chestnut (Aesculus indica) seeds were processed by the different treatments for the ... more Indian Horse Chestnut (Aesculus indica) seeds were processed by the different treatments for the extraction or removal of crude Saponin/Aescin for its edible quality. The seeds were treated in various way viz. Percolator/ cold extraction (T1), Roasted (T2), Soxhlet (T3), Microwave cooking whole seed (MW), Microwave cooking crush seed (MC), Pressure cooking(PW), 10 minute whole seed boiling (B1W), 20 minute whole seed boiling (B2W), 30 minute whole seed boiling (B3W), 10 minute crush seed boiling (B1C), 20 minute crush seed boiling (B2C), and 30 minute crush seed boiling (B3C). After the extraction of crude Saponin/Aescin from the seeds, the flour was analyzed for its proximate composition and compared with fresh sample and processed flour or tatwakhar. Apart from the highest value in fresh sample, the moisture content (5.45 per cent) in T2 sample was on the uppermost. The protein percent (6.13) was found highest in B1W treatment looking after fresh one. Most of the fat percent were ...
For ex vitro propagation, seeds of P.pubescens were treated with different concentrations of gibb... more For ex vitro propagation, seeds of P.pubescens were treated with different concentrations of gibberellic acid (GA3) and germination of seeds was tested both in plastic pots as well as by direct sowing in the nursery beds. Maximum seed germination was achieved when treated with 200 mgL(-1) (w/v) GA3. For in vitro propagation, an exposure of nodal explants from in vitro raised seedlings to 0.2 mgL(-1) 1-phenyl-3-(1,2,3-thiadiazol-5-yl) urea and 1 mgL(-1) kinetin supplemented medium for 30 days and thereafter to hormone free Murashige and Skoog basal medium resulted in axillary shoot proliferation. For rooting, in vitro raised shoots were exposed to MS medium containing 2 mgL(-1) indole-3-butyric acid for 15 days and then shifted to hormone free medium. On an average, 2.8 shoots were obtained in 75% of the cultures within 4 weeks. Such in vitro raised plants were successfully hardened and shifted to field conditions.
The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional a... more The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to en...
Primarily, Indian Horse Chestnut Seed Extract (HCSE) was used only pharmacologically for human pu... more Primarily, Indian Horse Chestnut Seed Extract (HCSE) was used only pharmacologically for human purposes. It has an anti-allergic, anti-inflammatory, anti-microbial, anti-cancer, antiviral and antidiarrheal activity. But now days, it gain nutritional importance rapidly. The seeds varying nutritionally in raw fresh flour and processed flour (tatwakhar) form after processing. The estimated total sugars (% glucose) of fresh and processed flour were 20.23 and 13.47, respectively. Starch (%) was 27.83 and 66.47 content in fresh and processed flour correspondingly. The mineral contents of fresh flour viz. calcium (8.20), phosphorus (19.00), potassium (81.00), copper (0.60), manganese (0.50), iron (8.50) and zinc (705.90) (mg/100g) were determined. Phytochemicals present in the seeds, such as total phenols, tannins and flavonoids values were followed as 785.25, 747.43 and 47.00 (mg GAE/g).
Whey contains 40 per cent of milk solids including lactose, minerals, water-soluble vitamins and ... more Whey contains 40 per cent of milk solids including lactose, minerals, water-soluble vitamins and 20 per cent of milk proteins with high biological value. In the present study, cheese- whey and soya -whey was blended with 50 per cent pulp of Jamun fruit for the development of squash as per FPO specifications. The values for TSS, pH and acidity were found to be 46.43 and 45.40 degree Brix; 4.35 and 4.30 and 1.19 and 1.17 per cent in cheese -whey and soyawhey blended with Jamun pulp, respectively whereas, ascorbic acid content was found to be 11.52 and 10.41 mg/100 g. The values for total sugars, reducing-sugars and non-reducing sugars were calculated as 39.94, 36.57; 20.21, 20.48 and 19.72, 16.09 per cent respectively in cheese-whey and soya-whey based Jamun squash. Organoleptically soya-whey based squash obtained maximum scores (7.78) for over-all acceptability as compared to cheese-whey based (7.30) Jamun squash. During storage, acidity, reducing sugars and total sugars increased an...
Deep fried products are convenient food for the human beings especially for children to achieve t... more Deep fried products are convenient food for the human beings especially for children to achieve taste and energy in their eating habit. The processed seed of Aesculus indica is called as tatwakhar, was used to make fried food products i.e. snacks. The products were developed and standardized viz. doughnut, chatpate rings, pasta and nibbles. They were compared with the standard or usual recipes prepared from besan, maida, wheat flour, soya flour and rice flour and evaluated for organoleptic and proximate composition. Overall acceptability of the nibbles prepared from processed flour, was more than the standard one. Highest ash and moisture content was attained by nibbles, fat in chatpate rings, protein in pasta and doughnut has more carbohydrates as Nitrogen Free Extract(%) were estimated.
Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of... more Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of decoction to cure certain ailments. The plant is well known for its phyto-chemic al onstituents. There was an urgent need for recog niti n of medicinal properties of giloy and to prepare certain value added products. Resul ts of the study revealed that Giloy contains good amount of crude fibre (5.72) and ash content (6.35%). It is a lso rich in various minerals, especially calcium an d iron (9.41 and 0.29 mg/100g, respectively). An attempt has been made to utilize giloy stem samples for the preparation of value added pr o ucts viz. RTS, squash and syrup. The prepared products were a ssessed for chemical, nutritional and sensory param eters. All the beverages prepared from Giloy were acceptable. The blending of kinnow further imp roved the sensory quality as well. In the present scenario, where lot of emphasis is being laid on th e consumption of healthy food, development of such product...
Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of... more Giloy is rich in nutritional and therapeutic values. It i s consumed by the people in the form of decoction to cure certain ailments. The plant is well known for its phyto-chemic al onstituents. There was an urgent need for recog niti n of medicinal properties of giloy and to prepare certain value added products. Resul ts of the study revealed that Giloy contains good amount of crude fibre (5.72) and ash content (6.35%). It is a lso rich in various minerals, especially calcium an d iron (9.41 and 0.29 mg/100g, respectively). An attempt has been made to utilize giloy stem samples for the preparation of value added pr o ucts viz. RTS, squash and syrup. The prepared products were a ssessed for chemical, nutritional and sensory param eters. All the beverages prepared from Giloy were acceptable. The blending of kinnow further imp roved the sensory quality as well. In the present scenario, where lot of emphasis is being laid on th e consumption of healthy food, development of such product...
Indian Horse Chestnut (Aesculus indica) seeds were processed by the different treatments for the ... more Indian Horse Chestnut (Aesculus indica) seeds were processed by the different treatments for the extraction or removal of crude Saponin/Aescin for its edible quality. The seeds were treated in various way viz. Percolator/ cold extraction (T1), Roasted (T2), Soxhlet (T3), Microwave cooking whole seed (MW), Microwave cooking crush seed (MC), Pressure cooking(PW), 10 minute whole seed boiling (B1W), 20 minute whole seed boiling (B2W), 30 minute whole seed boiling (B3W), 10 minute crush seed boiling (B1C), 20 minute crush seed boiling (B2C), and 30 minute crush seed boiling (B3C). After the extraction of crude Saponin/Aescin from the seeds, the flour was analyzed for its proximate composition and compared with fresh sample and processed flour or tatwakhar. Apart from the highest value in fresh sample, the moisture content (5.45 per cent) in T2 sample was on the uppermost. The protein percent (6.13) was found highest in B1W treatment looking after fresh one. Most of the fat percent were ...
For ex vitro propagation, seeds of P.pubescens were treated with different concentrations of gibb... more For ex vitro propagation, seeds of P.pubescens were treated with different concentrations of gibberellic acid (GA3) and germination of seeds was tested both in plastic pots as well as by direct sowing in the nursery beds. Maximum seed germination was achieved when treated with 200 mgL(-1) (w/v) GA3. For in vitro propagation, an exposure of nodal explants from in vitro raised seedlings to 0.2 mgL(-1) 1-phenyl-3-(1,2,3-thiadiazol-5-yl) urea and 1 mgL(-1) kinetin supplemented medium for 30 days and thereafter to hormone free Murashige and Skoog basal medium resulted in axillary shoot proliferation. For rooting, in vitro raised shoots were exposed to MS medium containing 2 mgL(-1) indole-3-butyric acid for 15 days and then shifted to hormone free medium. On an average, 2.8 shoots were obtained in 75% of the cultures within 4 weeks. Such in vitro raised plants were successfully hardened and shifted to field conditions.
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