Online from: 1971
Subject Area: Health Care Management/Healthcare
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|Title:||Chemical composition and digestibility (|
|Author(s):||Antu Grewal, (Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India), Sudesh Jood, (Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India)|
|Citation:||Antu Grewal, Sudesh Jood, (2009) "Chemical composition and digestibility (|
|Keywords:||Chemical analysis and testing, Food products, Nutrition|
|Article type:||Research paper|
|DOI:||10.1108/00346650910976220 (Permanent URL)|
|Publisher:||Emerald Group Publishing Limited|
Purpose – Green gram (
Design/methodology/approach – Green gram seeds were soaked in plain water (1:4 w/v) for 12?h at 37°C. One portion of the soaked seeds was dried at 55°C and left-over soaked seeds were divided into three portions. One portion of the soaked seeds was dehulled manually. The second portion of the soaked seeds was ordinarily and pressure-cooked (water two times the weight of soaked seeds) for 35?min at 95-100°C and at 1.05?kg/cm2 pressure for 15?min, respectively. The third portion of the soaked seeds was sprouted for 24?h at 37°C. All the processed seeds were dried at 55°C in a hot air oven and then ground in a cyclone sample mill using a 0.5°mm sieve and stored for proximate composition, carbohydrate profile and
Findings – Soaking reduced the level of total, reducing and non-reducing sugars and starch, and improved
Practical implications – The development of high-yield crop varieties is one of the most important strategies to fill the gap between demand and supply of food legumes and also to improve the nutritional status of the population consuming such foods. Hence, it is imperative to judge their chemical composition and improve if through inexpensive processing techniques.
Originality/value – New varieties may not always be different in their nutritive value from the traditional varieties. Hence, it is imperative to constantly monitor the nutritive value of new varieties and those found inferior may be discarded from general cultivation. The efforts put in by plant breeders in developing a high-yield variety may be of little significance if it does not fit in with consumer preferences.
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