![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Nutrients and certain lipid soluble bioactive components in dehusked whole grains (gota) and dehusked splits (dhal) from pigeon pea (Cajanus cajan) and their cooking characteristics
Jayadeep, A. and Sashikala, V. B. and Vishwas, M. Pratape (2009) Nutrients and certain lipid soluble bioactive components in dehusked whole grains (gota) and dehusked splits (dhal) from pigeon pea (Cajanus cajan) and their cooking characteristics. International Journal of Food Sciences and Nutrition, 60(s4). 273�-284.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
International_Journal_of_Food_Sciences_and_Nutrition,_Vol._60,_No._s4,_Pages_273-284.pdf Restricted to Registered users only Download (244kB) |
Abstract
The nutritional quality of dehusked whole grains (gota) and dehusked splits (dhal) in red and white varieties of pigeon pea regarding proximate composition and certain lipid-soluble bioactive components was investigated. A decrease in fat and crude fiber was noticed when gota was converted to dhal. The lipid profile of gota and dhal from red and white husk pigeon pea types indicated that essential fatty acids were greater in gota than in their respective dhals. Gota from white husk variety contained more tocopherols than the red variety. Dhal contained less tocopherols than gota. A decrease in the content of gamma and alpha tocopherols, vitamin E activity and total antioxidant activity also indicates loss of bioactive components on splitting gota into dhal. Cooking time and dispersed solids on cooking indicated good cooking quality of gotta. The results indicated the nutritional superiority of gota over dhal and its similarity with dhal in cooking characteristics.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pigeon pea, tocopherols, fatty acids, antioxidants, cooking quality |
| Subjects: | 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Feb 2010 09:10 |
| Last Modified: | 16 May 2012 06:51 |
| URI: | http://ir.cftri.res.in/id/eprint/9333 |
Actions (login required)
 |
View Item |