Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810046963
Authors: ASHWINI S. KUNDGOL
Advisor: Dr. UMA N. KULKARNI
Title: NUTRITIONAL STUDIES ON VEGETABLE SOYBEAN GENOTYPES
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 120
Agrotags: null
Keywords: NUTRITIONAL STUDIES ON VEGETABLE SOYBEAN GENOTYPES
Abstract: Six vegetable soybean genotypes AGS - 432, AGS - 436, AGS - 438, AGS -439, varieties Karune and JS 335 harvested during Kharif 2014 were analyzed for physico - chemical and cooking quality characteristics. The physical characteristics and color components of vegetable soybean varied significantly. Swelling capacity ( 0.52 ) and swelling index (0.93), hydration capacity (0.78 g) were significantly higher in AGS – 439.The protein content found highest in AGS - 439 (14.46 g) . Karune had highest crude fiber (2.73g), energy (172 Kcal), vitamin - C (20.15 mg) and TDF (30.71g). Highest SDF value was observed in AGS - 436 (3.24g). The Soluble and total dietary fiber contents significantly differed among the genotypes. Highly significant (P ≤ 0.001) difference was recorded in calcium content which ranged between 53.84 to 66.40 mg per 100g and iron content varied between 3.06 to 3.79 mg per 100 g. AGS - 436 (0.55mg), AGS - 438 (2.19 mg) and Karune (1.06 mg) exhibited significantly highest zinc, copper and manganese contents. However genotypes exhibited significant difference (P ≤ 0.05) w. r .t Fe, Zn, Cu and Mg. Highest cooking time was evidenced by AGS - 439 (38.19 min) while AGS- 438 (34.45 min) took less time to cook. AGS - 432 exhibited highest per cent increase in weight (11.24), volume (3.1 ml) and solids leached (22.32) after cooking. Karune exhibited highest trypsin inhibitor content (26.64 TI/mg). The insoluble, soluble and total oxalates content of genotypes ranged between (17.44 to 27.42), (7.30 to 5.23) and (23.08 to 3.28), respectively. Of the various domestic processing methods employed viz, boiling, steaming, pressure cooking, baking, , shallow frying and roasting Karune had highest sensory scores with acceptability index of 8.3 to 9. The Bhaji and Sandwich from Karune where found to be acceptable.
Subject: Food and Nutrition
Theme: NUTRITIONAL STUDIES ON VEGETABLE SOYBEAN GENOTYPES
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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