Effect of Cooking and Drum Drying on the Nutritive Value of Sorghum-Pigeon Pea Composite Flour

2009 ◽  
Vol 8 (7) ◽  
pp. 988-992 ◽  
Author(s):  
Mazaher Abd-El-Rahim Mohammed ◽  
Hattim Makki Mohamed Makki ◽  
Abd-El-Moneim Ibrahi Mustafa
Keyword(s):  
Nutritive Value ◽  
Pigeon Pea ◽  
Composite Flour ◽  
Drum Drying

Preparation of Cod Liver Residues and Vitamin B12 Concentrates

1954 ◽  
Vol 11 (4) ◽  
pp. 355-361 ◽  
Author(s):  
Beryl Truscott ◽  
D. G. Gage ◽  
P. L. Hoogland
Keyword(s):  
Vitamin B12 ◽  
Nutritive Value ◽  
Vitamin B ◽  
Sodium Bisulphite ◽  
Drum Drying ◽  
Different Types

As the first part of an investigation of the nutritive value of cod liver, two methods of preparation of cod liver residue were studied, as well as the effect of drum drying the residue, with and without the presence of sodium bisulphite, defatting the dried residue and extracting vitamin B12 from the dried residue.It was found that Vandenheuvel's method of preparation of residue produces very good results. The fresh residue could be dried without appreciable loss of vitamin B12 activity on a double drum dryer, operated with steam at 20 p.s.i.g. Sodium bisulphite afforded some protection during the drying. The most satisfactory results in defatting were obtained by extraction with dichloroethylene. Concentrates with vitamin B12 activity equivalent to 2–4 micrograms per milliliter were produced by extraction of dried, defatted residue with water and evaporation in vacuo.Five different types of residue were prepared for further studies.

scholarly journals Evaluation of Comparable Crops to Maize in Rain Fed Alfisols of Telangana State

2020 ◽  
pp. 183-192
Author(s):  
Y. Siva Lakshmi ◽  
D. Sravanthi ◽  
R. Susheela ◽  
A. V. Ramanjaneyulu ◽  
P. Raghu Rami Reddy
Keyword(s):  
Nutritive Value ◽  
Agricultural Research ◽  
Pigeon Pea ◽  
Green Gram ◽  
Annual Rainfall ◽  
Cost Ratio ◽  
Research Station ◽  
Crop Failure ◽  
Net Returns ◽  
Telangana State

Tornala village of Siddipet District (Previously part of Medak district) in Telangana State comes under low rainfall area with an average annual rainfall of 787.6 mm and experiences extreme seasonal variation in rainfall. A new Agricultural Research Station was established in 2014 to meet the agricultural needs of adjoining areas of Siddipet District. Maize is one of the principal crops of the Siddipet District grown in light soils under rain fed situation. Erratic behaviour of rainfall results in moisture stress of both kinds (excess and deficit) during maize growing season which is leading to frequent crop failures. Millets and pulses are gaining importance which can be grown very well under rainfed situation. To create awareness among the farmers about the importance of other drought tolerant crops suitable for the situation and also to promote drought resistant and short duration, nutritional rich pulse crops in place of maize was the primary objective in conducting this trial. Keeping the above in view, a field experiment was conducted to identify a suitable crop comparable/ alternative to maize with a view to reduce the risk of crop failure under rain fed conditions and to realize the nutritive value of millets. Nine crops viz. Bajra, Ragi, Korra, Maize, Green gram, Pigeon pea, Cotton, Castor Hybrid (PCH 111) and Castor variety (Kranthi) were evaluated for three years. Yields of all the crops were converted into maize equivalent yields and economics was worked out. Pooled means were worked out for yield as well as for economic returns. Results showed that higher maize equivalent yield was recorded in Pigeon pea (4354 kg ha-1) followed by Bajra (2804 kg ha-1), ragi (2604 kg ha-1), cotton (2344 kg ha-1) and green gram (2075 kg ha-1).  In terms of net returns pigeon pea recorded highest mean net returns (39080 Rs ha-1) followed by bajra (25553 Rs ha-1) and ragi (20614 Rs ha-1) whereas highest mean benefit cost ratio was with bajra (2.44) followed by pigeon pea (2.41) and ragi (2.05) compared to maize (2297 Rs ha-1 and 1.08 respectively). Hence, from the study it can be recommended that Bajra, Pigeon pea and Ragi can be grown in place of maize in low rain fall areas of Siddipet (Dt) under rain fed situation.

Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends

2018 ◽  
Vol 42 (4) ◽  
pp. e12526 ◽  
Author(s):  
Funmilayo J. Gbenga-Fabusiwa ◽  
Ebunoluwa P. Oladele ◽  
Ganiyu Oboh ◽  
Stephen A. Adefegha ◽  
Aladesanmi A. Oshodi
Keyword(s):  
Pigeon Pea ◽  
Composite Flour ◽  
Flour Blends

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

2016 ◽  
Vol 46 (4) ◽  
pp. 476-487
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Chetan Gupta
Keyword(s):  
New Product Development ◽  
Growth And Development ◽  
Nutritive Value ◽  
Radical Scavenging ◽  
Saturated Fat ◽  
Sensory Profile ◽  
Composite Flour ◽  
Food Groups ◽  
Content Type

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

scholarly journals Quality evaluation of cassava-pigeon pea composite flour and the cookies

2018 ◽  
Vol 15 (2) ◽  
pp. 43
Author(s):  
Austin Ihemeje ◽  
Genevieve Chioma Uneanya ◽  
Nkiru Euphresia Odimegwu ◽  
Eunice Ogechi Echefu
Keyword(s):  
Quality Evaluation ◽  
Pigeon Pea ◽  
Composite Flour

Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea-wheat composite flour

2018 ◽  
Vol 42 (4) ◽  
pp. e12505 ◽  
Author(s):  
F. J. Gbenga-Fabusiwa ◽  
E. P. Oladele ◽  
G. Oboh ◽  
S. A. Adefegha ◽  
A. A. Oshodi
Keyword(s):  
Pigeon Pea ◽  
Composite Flour ◽  
Glycemic Response ◽  
Nutritional Properties ◽  
Sensory Qualities

scholarly journals Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends

2011 ◽  
Vol 11 (47) ◽  
pp. 5431-5443
Author(s):  
L.C Okpala ◽  
◽  
VA Chinyelu
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Trypsin Inhibitors ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
Organoleptic Evaluation ◽  
Saponin Content ◽  
Pea Flour ◽  
Flour Blends

Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour blends. Pigeon pea flour (PPF) was mixed with cocoyam flour (CF) at ratios of 20:80, 30:70, 40:60, 50:50 and 60:40 respectively . The cookies were evaluated for proximate composition, saponins, oxalate, trypsin inhibitors, in -vitro protein digestibility, in -vitro carbohydrate digestibility, physical and sensory qualities. Standard experimental protocols were employed in the estimation of all indices. The protein content s of the cookies were significantly different (p<0.05) from each other and ranged from 10.89 to 11.60% with cookies from 60:40 PPF to CF having the highest value of 11.60% and cookies 20:80 PPF to CF having the least value of 10.89%. T he level s of antinutrients analyzed were low with saponin content ranging from 0.05 to 0.08mg/100g; trypsin inhibitors ranging from 0.08 to 0.11mg/100g and oxalate content between 0.06 to 0.68mg/100g. There were significant differences (p<0.05) observed in the in-vitro digestibility (protein and carbohydrate) with cookies made from 20:80 PPF to CF having the highest protein and carbohydrate in -vitro digestibilities of 64.81% and 67.35% , respectively. Results from the physical evaluation of the cookies revealed that the diameter and spread ratio of the cookies were significantly different (p<0.05) from each other and decreased with increasing levels of pigeon pea flour. Data obtained from the sensory evaluation indicated that the mean scores for taste, colour, general acceptabil ity and texture were generally high for cookies containing at least 50% cocoyam flour. However, cookies made from 20:80 PPF to CF had the highest mean scores for all the parameters assessed and were not significantly (p> 0.05) different from the control (100% wheat). It may, therefore be concluded from the strength of this work that cookies produced from 20% pigeon pea flour and 80% cocoyam flour have great potential as they compared favourably with cookies produced from wheat. The use of this composite flour would go a long way in reducing dependency on wheat flour in countries that import wheat.

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