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  1. 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)

  2. 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)

  3. 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)

  4. 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)

  5. 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)

  6. 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)

  7. No Access

    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....

    S.S Kadam, R.R Smithard in Plant Foods for Human Nutrition (1987)

  8. No Access

    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...

    S. S. Kadam, V. M. Ghorpade, R. N. Adsule… in Plant Foods for Human Nutrition (1986)

  9. No Access

    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...

    V. P. Borade, S. S. Kadam, D. K. Salunkhe in Plant Foods for Human Nutrition (1984)

  10. No Access

    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...

    S. S. Kadam, P. Subramanyam, H. K. Jawale… in Plant Foods for Human Nutrition (1981)

  11. No Access

    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...

    P. N. Satwadhar, S. S. Kadam, D. K. Salunkhe in Plant Foods for Human Nutrition (1981)

  12. 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)