The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Saroj Dua - One of the best experts on this subject based on the ideXlab platform.
-
Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing Antinutritional Factors employing enzymatic modification
Food Hydrocolloids, 1998Co-Authors: Anupama Mahajan, Saroj DuaAbstract:Modified rapeseed meal was prepared using five commercial enzymes namely, pepsin, papain, trypsin, ficin and hemicellulase. These preparations were used for measuring Antinutritional Factors and functional properties Antinutritional Factors declined remarkably with different enzymes. Treatment with ficin improved nitrogen solubility, water and fat absorption capacity, foaming properties and viscosity. Emulsifying properties decreased with enzyme modification. Hemicellulase treated meals showed good emulsifying activity and emulsion stability as compared to proteolytic enzymes.
-
Nonchemical approach for reducing Antinutritional Factors in rapeseed (Brassica campestris var. Toria) and characterization of enzyme phytase
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Anupama Mahajan, Saroj DuaAbstract:Antinutritional Factors, viz. glucosinolates, phenols, and phytic acid, decreased with germination of rapeseed. Protein content declined during the first 24 h after imbibition and thereafter increased. Phytase activity increased with germination with a parallel decrease in phytic acid content. Two phytase fractions were separated during elution on DEAE-cellulose column, showing purifications of 26.75- and 19.96-fold, respectively. Optimum pH and temperature for both fractions were 5.2 and 50 °C, respectively. Enzyme stability decreased considerably after 50 °C, and phytase 2 was stable for a longer time. Mn, Co, Ca, and EDTA promoted the enzyme activity, whereas ions of Zn, Fe, Cu, fluoride, molybdate, and arsenate were inhibitory. Keywords: Antinutritional Factors; characterization; germination; phytase
A.e. Mubarak - One of the best experts on this subject based on the ideXlab platform.
-
nutritional composition and Antinutritional Factors of mung bean seeds phaseolus aureus as affected by some home traditional processes
Food Chemistry, 2005Co-Authors: A.e. MubarakAbstract:The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and Antinutritional Factors of mung bean seeds were studied. Germination and cooking processes caused significant (p<0.05) decreases in fat, carbohydrate fractions, Antinutritional Factors and total ash contents. All processes decreased the concentrations of lysine, tryptophan, threonine and sulfur-containing amino acids. However, all treatments were higher in total aromatic amino acids, leucine, isoleucine and valine contents than the FAO/WHO reference. Dehulling, soaking and germination processes were less effective than cooking processes in reducing trypsin inhibitor, tannins and hemagglutinin activity contents. Also, germination was more effective in reducing phytic acid, stachyose and raffinose. Germination resulted in a greater retention of all minerals compared to other processes. In vitro protein digestibility and protein efficiency ratio were improved by all processes. The chemical score and limiting amino acids of mung bean subjected to the various processes varied considerably, depending on the type of process.
-
Nutritional composition and Antinutritional Factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
Food Chemistry, 2005Co-Authors: A.e. MubarakAbstract:The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and Antinutritional Factors of mung bean seeds were studied. Germination and cooking processes caused significant (p
Anupama Mahajan - One of the best experts on this subject based on the ideXlab platform.
-
Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing Antinutritional Factors employing enzymatic modification
Food Hydrocolloids, 1998Co-Authors: Anupama Mahajan, Saroj DuaAbstract:Modified rapeseed meal was prepared using five commercial enzymes namely, pepsin, papain, trypsin, ficin and hemicellulase. These preparations were used for measuring Antinutritional Factors and functional properties Antinutritional Factors declined remarkably with different enzymes. Treatment with ficin improved nitrogen solubility, water and fat absorption capacity, foaming properties and viscosity. Emulsifying properties decreased with enzyme modification. Hemicellulase treated meals showed good emulsifying activity and emulsion stability as compared to proteolytic enzymes.
-
Nonchemical approach for reducing Antinutritional Factors in rapeseed (Brassica campestris var. Toria) and characterization of enzyme phytase
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Anupama Mahajan, Saroj DuaAbstract:Antinutritional Factors, viz. glucosinolates, phenols, and phytic acid, decreased with germination of rapeseed. Protein content declined during the first 24 h after imbibition and thereafter increased. Phytase activity increased with germination with a parallel decrease in phytic acid content. Two phytase fractions were separated during elution on DEAE-cellulose column, showing purifications of 26.75- and 19.96-fold, respectively. Optimum pH and temperature for both fractions were 5.2 and 50 °C, respectively. Enzyme stability decreased considerably after 50 °C, and phytase 2 was stable for a longer time. Mn, Co, Ca, and EDTA promoted the enzyme activity, whereas ions of Zn, Fe, Cu, fluoride, molybdate, and arsenate were inhibitory. Keywords: Antinutritional Factors; characterization; germination; phytase
I. Borua - One of the best experts on this subject based on the ideXlab platform.
-
Chemical composition, Antinutritional Factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]
Food Chemistry, 1999Co-Authors: P. Saikia, C.r. Sarkar, I. BoruaAbstract:Abstract The mature seeds of four cultivars of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)] were analysed for some nutritional and Antinutritional Factors. The cultivars showed little variation in their chemical composition. On a dry matter basis, the percentage of crude protein varied from 16.9 to 18; crude fat 0.46 to 0.52, crude fibre 6.3 to 7.5, total soluble sugar 4.9 to 5.6, starch 52.2 to 55 and ash 4.2 to 4.4. The amounts (mg/100 g) of calcium ranged from 280 to 325, sodium 43 to 52, potassium 171 to 210, phosphorus 216 to 275 and iron 6 to 7, respectively. The cultivars had trypsin inhibiting activities (TIA) of 2456 to 2534 TIU g−1 phytic acid 1976 to 2170 mg per 100 g and tannins 513 to 572 mg per 100 g, respectively. Two cooking treatments, namely, 15 min pressure cooking (15 MPC) and 50 min boiling (50 MB) showed a considerable decrease in Antinutritional Factors.
P. Saikia - One of the best experts on this subject based on the ideXlab platform.
-
Chemical composition, Antinutritional Factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]
Food Chemistry, 1999Co-Authors: P. Saikia, C.r. Sarkar, I. BoruaAbstract:Abstract The mature seeds of four cultivars of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)] were analysed for some nutritional and Antinutritional Factors. The cultivars showed little variation in their chemical composition. On a dry matter basis, the percentage of crude protein varied from 16.9 to 18; crude fat 0.46 to 0.52, crude fibre 6.3 to 7.5, total soluble sugar 4.9 to 5.6, starch 52.2 to 55 and ash 4.2 to 4.4. The amounts (mg/100 g) of calcium ranged from 280 to 325, sodium 43 to 52, potassium 171 to 210, phosphorus 216 to 275 and iron 6 to 7, respectively. The cultivars had trypsin inhibiting activities (TIA) of 2456 to 2534 TIU g−1 phytic acid 1976 to 2170 mg per 100 g and tannins 513 to 572 mg per 100 g, respectively. Two cooking treatments, namely, 15 min pressure cooking (15 MPC) and 50 min boiling (50 MB) showed a considerable decrease in Antinutritional Factors.