Neelam K Khetarpaul

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Natural as well as single, mixed and sequential pure culture (S. diastaticus, S. cerevisiae, L. brevis and L. fermentum) fermentations of pearl millet flour for 72 h lowered pH and raised titratable acidity. The fermentation either decreased or did not change the protein content of pearl millet flour. Natural fermentation increased whereas pure culture(More)
UPAS-120, a high yielding and early maturing variety of pigeon peas released by the Department of Plant Breeding, CCS Haryana Agricultural University, Hisar contained a significant amount of phytic acid, i.e. 886 mg/100 g. When it was subjected to various domestic processing and cooking methods viz. soaking (6, 12, 18 h), dehulling, ordinary as well as(More)
Supplementation study was carried out in 66 children of 10-12 years of age for a period of about 4 months. On the basis of blood analysis, 33 children were taken as deficient having low level of both Hb (<10 g/dl) and serum retinol (< 20 microg/dl). Similar number of children (33) were selected as control purposively who had Hb > 10 g/dl and serum retinol >(More)
The seeds of newly released high-yielding cultivars of ricebean (RB-32) and fababean (VH-82-1) contained good amounts of calcium, phosphorus and iron. Due to soaking and sprouting, significant losses occurred in the total mineral content due to leaching. However, availability of these minerals improved considerably. Sprouting was found to be the best(More)
All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours(More)
Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking(More)
Four high-yielding varieties of pigeon pea namely UPAS-120, Manak, JCPL-151. ICPL-87 had considerable amounts of antinutrients i.e. saponins and trypsin inhibitors. Saponin content of these unprocessed cultivars ranged from 2164 to 3494 mg/100 g. There were significant varietal variations in trypsin inhibitor activity (1007-1082 TIU/g) of these pigeon pea(More)
Four high yielding varieties of field (Rachna and RFP4) and vegetable peas (Bonnivielle and Arkal) were studied for their protein quality. Crude protein and true protein content of all four pea varieties varied from 19.5 to 20.6 percent and 18.7 to 19.8 percent, respectively. Non protein nitrogen formed only 3.94 to 4.84 percent of total nitrogen. Globulins(More)
Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that mung bean is a(More)
Mean daily intake of all foods except cereals i.e. pulses, green leafy vegetables, roots and tubers, fruits, milk and milk products, sugar and fats of Indian obese male respondents was higher than the values recommended by Indian Council of Medical Research (ICMR, 1987). The consumption of fat and sugar was 18 and 8 percent more than the recommended intake(More)