Indian Journal of Agricultural Biochemistry最新文献_第8页

Chemical Characterization of Clove (Syzygium aromaticum) Bud Essential Oil and Microbicidal Activity against Isolated Clinical Strains 丁香(Syzygium aromaticum)芽精油的化学性质及对临床分离菌株的杀微生物活性

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00019.8

Ajay Kumar, M. Bhagat, G. Rai, B. Mahajan, Ankita R. Bhagat.

引用次数: 0

Development of High Oleic Acid Safflower Through Introgression Using Exotic Germplasm 利用外来种质渗入培育高油酸红花

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00026.5

VR Mane, R. Naik, SG Mohite, RD Satbhai, SK Shinde

引用次数: 0

Bioactive potential of karonda (Carissa carandas L.) Carissa carandas L.的生物活性潜力

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00003.4

Fozia Hameed, N. Gupta, Rukhsana Rahman, G. Rai

引用次数: 0

Biochemical and physiological changes influenced by saline water stress in chickpea (Cicer arietinum L.) 咸水胁迫对鹰嘴豆(Cicer arietinum L.)生理生化的影响

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00004.6

Sandhya K. Trivedi, H. P. Gajera, D. D. Savaliya, R. Bhadani

引用次数: 0

Nanoemulsions: Applications, Challenges and Future Perspectives 纳米乳液:应用、挑战和未来展望

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00015.0

Aasiya Majeed, P. S. D. Roy, N. Sharma, Rashmi Chalotra, K. Salaria, SK Padekar, S. Guleria

引用次数: 0

Assessment of Biochemical and Phytochemical Constituents in Some Promising Genotypes of Black Gram (Vigna mungo L.) 几种有前途的黑革基因型的生化和植物化学成分分析

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00021.6

Neerja Kharwal, K. Mohini, Nageswer Singh

引用次数: 0

Microbial Biotransformation of Agriwaste into a High Value Natural Insecticide Nootkatone 农业废弃物微生物转化为高价值天然杀虫剂诺卡酮的研究

Indian Journal of Agricultural Biochemistry Pub Date : 2021-01-01 DOI: 10.5958/0974-4479.2021.00018.6

C. Gupta, D. Prakash

引用次数: 0

Weaning Foods: Various Methods of Preparations Focusing on Traditional Steps 断奶食品:以传统步骤为重点的各种制备方法

Indian Journal of Agricultural Biochemistry Pub Date : 2020-01-01 DOI: 10.5958/0974-4479.2020.00002.7

B. Mahanta, Nikhil Manhot, M. Deka, Vasudev Singh

{"title":"Weaning Foods: Various Methods of Preparations Focusing on Traditional Steps","authors":"B. Mahanta, Nikhil Manhot, M. Deka, Vasudev Singh","doi":"10.5958/0974-4479.2020.00002.7","DOIUrl":"https://doi.org/10.5958/0974-4479.2020.00002.7","url":null,"abstract":"Cereals and legumes contribute to the major fraction of macro and micronutrients in our diet. While being loaded with phytochemicals, they also come with a considerable amount of antinutritional factors. These antinutrients interact with the proteins, vitamins and minerals, making them unavailable to the body on consumption. In most of the developing nations of the world, weaning foods are sourced from cereals or legumes that are rich in macro and micronutrients vital for the optimal growth of a developing child. On the other hand, presence of antinutritional factors such as phytates, tannins, trypsin inhibitors and lectins interfere with mineral availability and protein digestibility. Traditional processing techniques such as fermentation and malting increase the availability of nutrients by lowering the levels of antinutrients. A large number of commercially available weaning foods, though nutritionally well balanced, are expensive and unaffordable to people from weaker sections of the society. Thus, there is need for a suitable weaning formulation that is cost effective and meets the nutritional requirements at the same time. To put an end to this problem, healthful yet inexpensive weaning foods can be developed through utilization of local and economical agricultural produce with the help of traditional processing aids or practices including soaking, germination, fermentation, malting, roasting etc. The resulting composites can be a nutritionally balanced, readily available and affordable source of food for infants in the developing parts of the world. This review focuses on the efficacy of such traditional yet inexpensive technologies to improve the nutritional content of weaning foods while keeping the anti-nutrients to a minimum.","PeriodicalId":39477,"journal":{"name":"Indian Journal of Agricultural Biochemistry","volume":"33 1","pages":"11-19"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71221098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Drying Modes on Quality Characteristics of Dehydrated Green Leafy Vegetables 干燥方式对脱水绿叶蔬菜品质特性的影响

Indian Journal of Agricultural Biochemistry Pub Date : 2020-01-01 DOI: 10.5958/0974-4479.2020.00010.6

B. Sakhale, R. Chavan, N. Giri

{"title":"Effect of Drying Modes on Quality Characteristics of Dehydrated Green Leafy Vegetables","authors":"B. Sakhale, R. Chavan, N. Giri","doi":"10.5958/0974-4479.2020.00010.6","DOIUrl":"https://doi.org/10.5958/0974-4479.2020.00010.6","url":null,"abstract":"The present investigation was carried out for justifying the suitability of various dehydration techniques for desired quality of finished products. The commonly consumed green leafy vegetables viz. fenugreek leaves (Trigonella foenumgraecum) and spinach (Spinacia oleracea L.) were assessed for their commercial processing potential through dehydration technology. The selected fresh green leafy vegetables were washed and subjected to steam blanching. The pretreated vegetables were then dehydrated under different drying conditions i.e. sun, shade and tray drying to safe moisture level. The dried samples were evaluated for their dehydration process features, nutritional and sensory characteristics. The data on the dehydration technology revealed that tray dried green leafy vegetables found comparatively more wholesome, palatable and reported maximum retention of nutrients like vitamin C (35–47%), minerals (96%), with minimum drying time (2.30–3.30 hrs) and equilibrium moisture content (6%) as compared to rest of drying methods. The rate constant for drying of fenugreek and spinach leaves were found to be 0.0105 min−1 and 0.0088 min−1, respectively in tray drier. The tray drying method was found comparatively superior in retention of sensory quality parameters (color, texture and overall acceptability) over sun and at par with shade drying.","PeriodicalId":39477,"journal":{"name":"Indian Journal of Agricultural Biochemistry","volume":"33 1","pages":"61-66"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71221236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Studies on the Antioxidant Property of Some Weeds Found in Agricultural Fields 一些农田杂草抗氧化性能的研究

Indian Journal of Agricultural Biochemistry Pub Date : 2020-01-01 DOI: 10.5958/0974-4479.2020.00005.2

D. Dixit, N. Sinha

{"title":"Studies on the Antioxidant Property of Some Weeds Found in Agricultural Fields","authors":"D. Dixit, N. Sinha","doi":"10.5958/0974-4479.2020.00005.2","DOIUrl":"https://doi.org/10.5958/0974-4479.2020.00005.2","url":null,"abstract":"The object of the present study was to determine the phenols, flavonoids contents and antioxidant potential of some weeds growing in agriculture fields. Ten common weed species viz. Acalypha indica (kuppi), Amaranthus spinosus (kanta chaulai), Argemone Mexicana (satyanashi), Bacopa monnieri (brahmi), Calotropis procera (aak), Cannabis sativa (bhang), Cuscuta reflexa (amar bel), Mimosa pudica (chui-mui), Tinospora cordifolia (gulbel) and Withania somnifera (Ashwagandha) were assessed for the secondary metabolites content and antioxidant potential in the different parts of these plants. Methanolic extracts were prepared by the maceration method. Total phenolic, flavonoid content, DPPH radical scavenging activity, nitric oxide scavenging activity and reducing power of methanolic extracts of different parts of weeds were performed using UV-Vis spectrophotometer. Maximum content of phenolics were reported in Withania somnifera (295.48±1.9 mg GAE/g) and lowest in Mimosa pudica (7.86±0.6 mg GAE/g). The flavonoid content was also reported to be highest in Withania somnifera (108.43±1.4 mg QE/g) and lowest in Mimosa pudica (9.12±0.2 mg QE/g). All the species of weeds having high phenol and flavonoid content, also have strong antioxidant potential in terms of DPPH radical scavenging activity, nitric oxide scavenging activity and reducing power of different extracts. The DPPH inhibition (%) was reported to be highest in Withania somnifera leaves (89%) and lowest inhibition in DPPH radical was observed by Mimosa pudica leaves (20%). The nitric oxide scavenging activity was also reported to be highest (93%) in Withania somnifera leaves and lowest (25%) in Mimosa pudica leaves. The reducing power of these extracts also exhibited the same pattern with highest reducing power shown by leaves of Withania somnifera (90%) and lowest (10%) in Mimosa pudica leaves. Our results demonstrate that, these weeds could be a potential source of natural antioxidants in future for the pharmaceutical industry.","PeriodicalId":39477,"journal":{"name":"Indian Journal of Agricultural Biochemistry","volume":"33 1","pages":"32-37"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71221319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0