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U.D. Chavan
Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri 413722, India
Agriculture, Biological Sciences & Forestry

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NUTRITIONAL AND ROTI QUALITY OF SORGHUM GENOTYPES Chavan, U.D.; Patil, J.V.; Shinde, M.S.
Indonesian Journal of Agricultural Science Vol 10, No 2 (2009): October 2009
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Sorghum grains are mostly used for the roti preparation. TheM 35-1 (Maldhandi) a sorghum cultivar is known for its goodquality of roti due to having pearly white grain color, its flourhaving higher water holding capacity, and good organoleptictaste. However, this cultivar is low yielder. To evolve sorghumhigh yielding genotype coupled with this good roti qualities,systematic breeding program was planned and executed toovercome this problem. Twenty local land races, 92 genotypes,and seven improved cultivars of sorghum along with check M35-1 were studied for various nutritional quality parameters,with special reference to the roti quality. Considering nutritionalquality and organoleptic evaluation parameters studied for rotiquality, the local land races viz., RSLG 428-1, RSLG 1238,RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992,RSV 995, RSV 999 were found to be promising for protein,sugar, water absorption, and soluble protein content. Therefore,they can be used for further improvement in nutritional qualitythrough breeding program. Among the improved cultivars, PhuleVasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) werefound to be most promising for roti quality. The maximum scorefor overall acceptability was found for Phule Vasudha followedby Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), andPhule Maulee (CSV 216).
HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.) Chavan, U.D.; Amarowicz, R.; Shahidi, F.
Indonesian Journal of Agricultural Science Vol 14, No 1 (2013): April 2013
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Beach pea is mostly grown on seashores and it contains higher amount of protein than other legumes. However, the pea has several undesirable  attributes, such as long cooking time and hard to germinate (imbibitions) that limited its use as food. The present investigation aimed to study the physico-chemical properties, cooking characteristics and hull crude fibre structure of beach pea as compare to other similar legumes. Standard methods of processing pulses were used for present study. Beach pea seeds contained very low grain weight, density, hydration capacity,  hydration index, swelling capacity and swelling index than the green pea and field pea. Beach pea had higher amount of crude protein, ash, crude fibre and polyphenols, but lower in starch content than the green pea and field pea. Without any treatment to beach pea seeds the water uptake capacity was very low. Mechanical treatment to beach pea seeds increasedthe water uptake percentage. The recovery of hull was 3 to 6 times higher in beach pea than that of green pea and field pea. The crude protein  content in beach pea hull was 2-5% higher than others. The beach pea hull, dhal and whole seeds were good source of macro- and micro- minerals than that of the other two peas. The electron microscopic  structure of beach pea hull crude fibre showed a very close and compact structure than green pea and field pea hull crude fibre structure. Lowering the hardness of beach pea seeds with mechanical or chemical treatments will give more scope for their utilization in the human nutrition.
Co-Authors F. Shahidi J.V. Patil M.S. Shinde R. Amarowicz