18 Result(s)
within
S. S. Kadam
English
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Article
Structural characterization and enhanced magnetic and dielectric properties of Ce3+ substituted Co–Cr–Fe–O nano-ferrites synthesized using sol–gel method
Unique and novel size dependent structural and physical properties with wide applications attracts the interest of scientific community to study of rare earth doped spinel ferrites. In the present investigatio...
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Article
Dielectric relaxation studies of 1,3 and 1,4-butanediol–water mixtures using time domain technique
The Complex dielectric permittivity measurements in the frequency range 10 MHz–30 GHz have been carried out for 1,3 and 1,4 -Butanediol in Water mixtures over the entire concentration range using time domain ...
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Article
Comparative Analysis of Routine Laboratory Diagnostic Tests for Rabies
Present study was undertaken to compare various routine laboratory diagnostic tests for rabies detection. Seller’s staining, mouse inoculation test (MIT), Dot-ELISA, Agar gel precipitation test (AGPT) and coun...
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Article
Preparation and characterization of flurbiprofen beads by melt solidification technique
Amelt solidification technique has been developed to obtain sustained-release waxy beads of flurbiprofen. Low glass transition temperature (t g) and shear-induced crystallization of flurbiprofen m...
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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...
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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...
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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...
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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...
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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 ...
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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 ...
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Article
Effects of heat treatments on trypsin inhibitor and hemagglutinating activities in winged bean
The effect of different heat treatments on inactivation of trypsin inhibitor and hemagglutinin of winged bean was investigated. Trypsin inhibitor extracted from winged bean meal was stable at 60 °C for 60 min....
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Article
Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking
Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15l...
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Article
Effects of N and P fertilization on yield and composition of black gram (Vigna mungo L. Hepper) seeds
Fertilization of black gram with nitrogen (20 kg N/ha) in the form of urea produced a 32% increase in yield over control, and significantly improved nutritional quality of seeds by increasing crude protein, cr...
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Article
Changes in phytate phosphorus and minerals during germination and cooking of horse gram and moth bean
The phytate phosphorus in horse gram and moth bean seeds accounted for 57% and 55%, respectively, of the total phosphorus. During germination, there was a continuous decrease in the proportion of phytate phosp...
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Article
Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution
Soaking of horse gram (Dolichos biflorus) in a solution of 1.5% NaHCO3, 0.5% Na2CO3, and 0.75% citric acid for 12 h was found to be effective in reducing cooking time from 145 to 27 min. The treatment improved pr...
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Article
Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean
Changes in polyphenols and in vitro protein digestibility due to germination and cooking were studied in horse gram and moth bean. Horse gram had higher amounts of polyphenols than moth bean. Polyphenol conten...
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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...
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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 ...
