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Analysis of nutrient and antinutrient content of underutilized green leafy vegetables
Analysis of chemical composition of 13 locally available underutilized green leafy vegetables (GLV) was the objective of this study. Moisture, ash and ether extract of the greens were in the range ofExpand
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The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
The content of nutrients (protein, starch, ash, calcium, iron, phosphorous and thiamin) and antinutritional components (dietary fiber fractions, phytic acid and tannin), and in vitro bioavailabilityExpand
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Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity
To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied forExpand
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Chemical composition and antioxidant properties of ginger root (Zingiber officinale)
The chemical composition and antioxidant activity (in aqueous and solvent extracts) of Ginger root (Zingiber officinale) were determined. The antioxidant components analysed were polyphenols, vitaminExpand
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Effect of garlic (Allium sativum) on lipid peroxidation in experimental myocardial infarction in rats.
The present study was conducted to elucidate the antioxidant role of garlic oil in isoproterenol (IPL)-induced myocardial infarction in rats. In myocardial necrosis induced by isoproterenol, aExpand
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Nutritional quality of microwave-cooked and pressure-cooked legumes
Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (DolichosExpand
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Effect of germination and dehulling on functional properties of legume flours
The functional properties of flours derived from selected legumes were studied before and after dehulling of the germinated seeds. Ungerminated seeds were used as the control. The chosen legumes wereExpand
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EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES
Effect of replacement of wheat flour with 5, 10 and 15% dried moringa leaves (Moringa oleifera Lam) powder (DML) on the rheological, microstructural, nutritional and quality characteristics ofExpand
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Nutrient retention in microwave cooked germinated legumes
Abstract The effects of germination on the cooking quality and nutrient retention in pressure and microwave-cooked Bengal gram, green gram and horse gram were studied. Ungerminated (UGL) andExpand
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Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation
The objective of the study was to analyze the functional and nutritional properties of enzymatically hydrolyzed whey protein concentrate (WPC) and to formulate a beverage mix. WPC hydrolysates wereExpand
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