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  1. No Access

    Article

    Effects of seed treatments and storage on the changes in lipids of pearl millet meal

    Lipids in pearl millet meal showed a rapid hydrolytic decomposition during storage. The magnitude of such degradation was influenced significantly by the nature of the storage container used, the temperature a...

    R. V. Kadlag, J. K. Chavan, D. P. Kachare in Plant Foods for Human Nutrition (1995)

  2. No Access

    Article

    Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal

    Dry heat treatments at 140 °C for 20 min or 160 °C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentr...

    U. G. Patil, J. K. Chavan, S. S. Kadam, D. K. Salunkhe in Plant Foods for Human Nutrition (1993)

  3. No Access

    Article

    Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products

    Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of ca...

    J. K. Chavan, V. S. Shinde, S. S. Kadam in Plant Foods for Human Nutrition (1991)

  4. No Access

    Article

    Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous mat...

    P. V. Tate, J. K. Chavan, P. B. Patil, S. S. Kadam in Plant Foods for Human Nutrition (1990)

  5. No Access

    Article

    Effects of roasting and storage on proteins and oil in peanut kernels

    Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments signif...

    S. V. Damame, J. K. Chavan, S. S. Kadam in Plant Foods for Human Nutrition (1990)

  6. No Access

    Article

    Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC)

    The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying ...

    V. S. Babar, J. K. Chavan, S. S. Kadam in Plant Foods for Human Nutrition (1988)

  7. No Access

    Article

    Nutritional quality of some improved cultivars of cowpea

    The seeds of 13 improved cowpea cultivars were analysed for proximate composition, methionine, tryptophan and polyphenols. Considerable genetic variations were observed for the contents of protein, nonprotein ...

    D. P. Kachare, J. K. Chavan, S. S. Kadam in Plant Foods for Human Nutrition (1988)

  8. No Access

    Article

    Effect of nitrogen, Rhizobium inoculation and simazine on yield and quality of Bengal gram (Cicer arietinum L.)

    A field experiment was conducted to study the effect of Rhizobium inoculation, nitrogen and simazine application, individually and in combination, on yield and quality of Bengal gram. Application of nitrogen a...

    S. S. Kadam, K. G. Kachhave, J. K. Chavan, D. K. Salunkhe in Plant and Soil (1977)

  9. No Access

    Article

    Nutritional quality of proteins in grain sorghum

    Grain sorghum is low in protein content Lysine, threonine and tryptophan are the limiting amino acids in the proteins of grain Sorghum. Protein fractionation studies have shown that prolamine and glutelin are ...

    D. K. Salunkhe, S. S. Kadam, J. K. Chavan in Qualitas Plantarum (1977)