Nutritional composition of ginger powder prepared using various drying methods

A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of 'liked very much' to 'liked moderately' by the panelists. The mean score obtained for colour was higher in shade dried ginger powder i.e., 8.20 as compared to oven dried (7.60), solar dried (7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to 3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to 5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. β-carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e., 69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.

In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques

The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degrees C) treatments, before grinding to flour. The results indicated that both the treatments improved the in vitro digestibility significantly. Malting appreciably improved the in vitro protein (14-26%) and starch (86-112%) digestibility and improvement by malting was significantly higher than blanching. The effect of malting with 72 h of germination was most remarkable in improving the in vitro protein and starch digestibility.

Nutritional composition of selected green leafy vegetables, herbs and carrots

Six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) and protein from 9.83 percent (carrots) to 30.9 (mint) percent. Ascorbic acid, beta-carotene, total iron and ionizable iron contents were at a maximum in case of bengal gram leaves whereas level of ionizable iron and in vitro iron as a percent of total iron was highest in carrots. Copper, manganese and zinc contents were maximum in spinach.

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.

Effect of dietary fibre from cereal brans and legume seedcoats on serum lipids in rats

The present investigation was carried out to study the hypolipidemic effect of dietary fibre from cornbran and blackgram seedcoat in rats. Isoproteinous diet having one percent cholesterol and ten percent dietary fibre from cornbran and blackgram seedcoat was fed to four groups of albino rats for six weeks. With consumption of both the grain husks, total lipids, cholesterol and tryglycerides were lowered while HDL-cholesterol was found to be significantly increased. However, serum phospholipids were not affected significantly by grain husks. Cornbran was observed to be more hypolipidemic than blackgram seedcoat.

Fibre constituents of some foods

Some plant foods viz. bottlegourd, carrot, cauliflower, cabbage, green bengalgram, pea, apple, plum, guava, karonda, blackgram husk and lentil husk were analysed for their dietary fibre components. The total dietary fibre contents of these foods varied from 14.68 to 78.21 percent on dry matter basis. As compared to fruits and vegetables, the husks had higher amount of total dietary fibre. Cellulose represented as the major fibre constituent in most of the foods whereas, husks were observed to be good sources of hemicellulose. All foods were low in pectin and lignin contents except guava.

Effect of isabgol husk supplementation in a low-fibre diet on serum levels and calcium, phosphorus and iron balance in adolescent girls

The investigation was conducted on 11 healthy, non-anaemic adolescent girls of 16-18 years of age. A balance study was conducted in two trials of 3 weeks each on low- and high-fibre diets. The high-fibre diet consisted of the low-fibre diet plus 25 g isabgol husk. The mean diet and nutrient intakes of the subjects were approximately the same during both trials. Addition of isabgol (Isphaghula) husk to the low-fibre diet significantly increased the urinary excretion of phosphorus and iron; faecal excretion of calcium, phosphorus and iron; and the serum calcium, phosphorus and iron levels decreased significantly (P < 0.05). The apparent retention of calcium, phosphorus and iron was significantly (P < 0.05) lowered on the high-fibre diet, but the balances of these nutrients were positive. Thus the isabgol does not have a desirable effect on mineral levels.