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  • 1
    Electronic Resource
    Electronic Resource
    Nutritional parameters and yield evaluation of newly developed genotypes of lentil (Lens culinaris Medik.) (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 79-87 
    Details
    ISSN: 1573-9104
    Keywords: Chemical composition ; Lentil ; Metabolizable energy ; Minerals ; Seed yield ; Tannin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Among the commonly consumed food legumes, lentils occupy an important place in human nutrition in the Indian subcontinent. Twenty-one lentil genotypes were evaluated for such nutrition related parameters as moisture, protein, crude fiber, fat, ash (total mineral matter), carbohydrates, total energy and metabolizable energy. These genotypes were also analyzed for 100-seed weight and seed yield/plant. Protein content ranged between 22.1 and 27.4% with significant differences among genotypes. Considerable variations were observed among the genotypes for calcium, phosphorus, iron and tannin contents. Large variations existed in yield and 100-seed weight of these genotypes. Seed yield/plant was not significantly correlated with any of the principal seed constituents analyzed in the present study. The genotypes, LH 97 and LH 37 were found to be better and hence could be explored for further development and selection of desirable characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008182302900
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Physicochemical characteristics of flours of faba bean as influenced by processing methods (1994)
    Springer
    Plant foods for human nutrition 45 (1994), S. 371-379 
    Details
    ISSN: 1573-9104
    Keywords: Boiling ; Dehulling ; Inhibitor ; Path analysis ; Roasting ; Tannin ; Trypsin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Wet- and dry-processing with and without heating treatments were used to dehull faba beans for preparation of flours from the cotyledons. Flour qualities were assessed by levels of tannin and trypsin inhibitor and other measures of proximate composition. High roasting temperature and shorter process time that improved the recovered cotyledon yields were verified significant by path analysis methodologies. In turn, the higher cotyledon recoveries correlated with higher protein levels and inversely with the measured tannin levels. Ash reductions were correlated to the wet processing options in hull removal while reductions in the insoluble dietary fiber were notably influenced by level of heating temperatures applied. Trypsin inhibitor levels ranged from 42 to 56% of the original with reductions tied to applications of wet and/or heat processing in each case improved by increased durations and temperatures of treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088087
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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