The Experts below are selected from a list of 369 Experts worldwide ranked by ideXlab platform
Salil Sehgal - One of the best experts on this subject based on the ideXlab platform.
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Improvement in HCl-extractability of minerals in home made weaning foods
Plant Foods for Human Nutrition, 1995Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Three weaning foods were formulated from locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed weaning foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing weaning foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made weaning foods.
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Protein quality of weaning foods based on locally available cereal and pulse combination
Plant Foods for Human Nutrition, 1994Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods. The study indicated that the weaning foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.
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Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting
Journal of Human Nutrition and Dietetics, 1994Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods were found to be economical and acceptable. The chemical composition of developed weaning foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of weaning foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the weaning foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.
Poonam Gahlawat - One of the best experts on this subject based on the ideXlab platform.
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Improvement in HCl-extractability of minerals in home made weaning foods
Plant Foods for Human Nutrition, 1995Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Three weaning foods were formulated from locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed weaning foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing weaning foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made weaning foods.
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Protein quality of weaning foods based on locally available cereal and pulse combination
Plant Foods for Human Nutrition, 1994Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods. The study indicated that the weaning foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.
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Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting
Journal of Human Nutrition and Dietetics, 1994Co-Authors: Poonam Gahlawat, Salil SehgalAbstract:Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods were found to be economical and acceptable. The chemical composition of developed weaning foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of weaning foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the weaning foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.
Supradip Saha - One of the best experts on this subject based on the ideXlab platform.
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Design, Development and Evaluation of Barnyard Millet Dehuller
Journal of Agricultural Engineering, 2011Co-Authors: Karan Singh, Hari Niwas Mishra, Supradip SahaAbstract:Barnyard millet (Echinochloa frumentacea L.), is presently dehulled manually. A 40–50 kg/h capacity dehuller driven by a 3.7 PS electric motor was designed, developed and optimized for process and machine parameters. The dehulling efficiency of 88.3±2.8% with 6.1±1.1% broken grain were obtained at optimized machine parameters (9 canvas strips over periphery of impeller and over hanging 3 mm width of canvas strip) and process parameters (8.6 m/s peripheral speed; 5 passes and 8.4% db moisture content).
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Sorption Isotherms of Barnyard Millet Grain and Kernel
Food and Bioprocess Technology, 2011Co-Authors: K. P. Singh, H. N. Mishra, Supradip SahaAbstract:The moisture sorption isotherms of grain and kernel of barnyard millet ( Echinochloa frumentacea ) were determined at 20, 30, 40, and 50 °C. A gravimetric static method was used under 0.112–0.964 water activity ( a _w) range for the determination of sorption isotherms. The models were compared using the coefficient of determination ( r ^2), reduced chi-square ( χ ^2) values, and on the basis of residual plots. In grain, modified Chung–Pfost ( r ^2 > 0.99; χ ^2 0.99; χ ^2 0.99 and χ ^2
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Sorption Isotherms of Barnyard Millet Grain and Kernel
Food and Bioprocess Technology, 2009Co-Authors: K. P. Singh, Hari Niwas Mishra, Supradip SahaAbstract:The moisture sorption isotherms of grain and kernel of barnyard millet (Echinochloa frumentacea) were determined at 20, 30, 40, and 50 °C. A gravimetric static method was used under 0.112–0.964 water activity (aw) range for the determination of sorption isotherms. The models were compared using the coefficient of determination (r2), reduced chi-square (χ2) values, and on the basis of residual plots. In grain, modified Chung–Pfost (r2 > 0.99; χ2 0.99; χ2 0.99 and χ2 < 0.55) for describing the adsorption and desorption of the kernel. The isosteric heat, calculated using Clausius–Clapeyron equation, was varied between 46.76 and 61.71 kJ g−1 mol−1 at moisture levels 7–21% (d.b.) for grain and 47.11–63.52 kJ g−1 mol−1 at moisture level between 4% and 20% (d.b.) for kernel. The monolayer moisture content values ranged from 4.3% to 6% d.b. in the case of adsorption of barnyard millet grain and 5.2–6.6% d.b. in the case of desorption at the temperature ranges of 50–20 °C. The monolayer moisture values of barnyard millet kernel ranged from 4.4% to 6.67% d.b. in adsorption and 4.6% to 7.3% d.b. in desorption in the temperature ranges of 50–20 °C.
K. P. Singh - One of the best experts on this subject based on the ideXlab platform.
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Dehulling and utilization of Millets
2012Co-Authors: K. P. SinghAbstract:Millets have been important staples in the semi-arid tropics of India for centuries. Among the several kinds of millets that are grown in the world, the barnyard millet (Echinochloa frumentacea), finger millet (Eleusine coracana), foxtail millet (Setaria italica), kodo millet (Paspalum scrobiculatum) and little millet (Panicum sumatrense) assume significance. Millets are good sources of energy, protein, vitamins and minerals. Millets proteins are good sources of essential amino acids except lysine and threonine but are relatively high in methionine . They are rich source of phytochemical & micronutrients and are termed as nutria–cereals.
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Sorption Isotherms of Barnyard Millet Grain and Kernel
Food and Bioprocess Technology, 2011Co-Authors: K. P. Singh, H. N. Mishra, Supradip SahaAbstract:The moisture sorption isotherms of grain and kernel of barnyard millet ( Echinochloa frumentacea ) were determined at 20, 30, 40, and 50 °C. A gravimetric static method was used under 0.112–0.964 water activity ( a _w) range for the determination of sorption isotherms. The models were compared using the coefficient of determination ( r ^2), reduced chi-square ( χ ^2) values, and on the basis of residual plots. In grain, modified Chung–Pfost ( r ^2 > 0.99; χ ^2 0.99; χ ^2 0.99 and χ ^2
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Sorption Isotherms of Barnyard Millet Grain and Kernel
Food and Bioprocess Technology, 2009Co-Authors: K. P. Singh, Hari Niwas Mishra, Supradip SahaAbstract:The moisture sorption isotherms of grain and kernel of barnyard millet (Echinochloa frumentacea) were determined at 20, 30, 40, and 50 °C. A gravimetric static method was used under 0.112–0.964 water activity (aw) range for the determination of sorption isotherms. The models were compared using the coefficient of determination (r2), reduced chi-square (χ2) values, and on the basis of residual plots. In grain, modified Chung–Pfost (r2 > 0.99; χ2 0.99; χ2 0.99 and χ2 < 0.55) for describing the adsorption and desorption of the kernel. The isosteric heat, calculated using Clausius–Clapeyron equation, was varied between 46.76 and 61.71 kJ g−1 mol−1 at moisture levels 7–21% (d.b.) for grain and 47.11–63.52 kJ g−1 mol−1 at moisture level between 4% and 20% (d.b.) for kernel. The monolayer moisture content values ranged from 4.3% to 6% d.b. in the case of adsorption of barnyard millet grain and 5.2–6.6% d.b. in the case of desorption at the temperature ranges of 50–20 °C. The monolayer moisture values of barnyard millet kernel ranged from 4.4% to 6.67% d.b. in adsorption and 4.6% to 7.3% d.b. in desorption in the temperature ranges of 50–20 °C.
B. Thayumanavan - One of the best experts on this subject based on the ideXlab platform.
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Comparative study of resistant starch from minor millets on intestinal responses, blood glucose, serum cholesterol and triglycerides in rats
Journal of the Science of Food and Agriculture, 1997Co-Authors: S. Krishna Kumari, B. ThayumanavanAbstract:Native starch (NS) extracted from rice and five different minor millets, when subjected to five autoclaving and cooling cycles, contained higher amounts of resistant starch (RS) than NS. Both NS and treated starch (TS) were fed to groups of rats for 2 weeks. In rice and all the minor millets, rats fed with treated starch showed a six-fold (TS alone) or nearly 18-fold (TS with antibiotics) increase in faecal wet weight than rats fed with NS. Increase in faecal volumes paralleled increases in faecal weight. Rats fed with diet (both NS and TS) from Echinochloa frumentacea had the lowest blood glucose, serum cholesterol and triglycerides than the rice and other minor millets. ©1997 SCI
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Content of starch and sugars and in vitro digestion of starch by α-amylase in five minor millets
Plant Foods for Human Nutrition, 1995Co-Authors: S. Krishnakumari, B. ThayumanavanAbstract:Five varieties of minor millets were studied for their amylose, soluble amylose, amylopectin, soluble amylopectin, reducing sugar, total sugar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic α-amylase were examined with and without gelatinisation. Gelatinised sample of Echinochloa frumentacea (var. K2) showed minimal hydrolysis and gelatinised sample of Panicum miliaceum (var. CO3) showed maximum hydrolysis of starch by porcine pancreatic α-amylase. Gelatinised starch was highly susceptible to enzymic digestion when compared to ungelatinised starch. The extent of starch degradation varied from 71 to 85 percent in gelatinised samples and starch degradation in ungelatinised sample varied from 10 to 18 percent.
