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2006 - 20102
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Subject: Biochemistry × Author: Praduman × Start date: 2005 ×
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    ThesisItemOpen Access
    Biochemical Changes In Ber (Ziziphus Mauritiana Lamk.) Fruits During Ripening, Post Ripening And Storage
    (Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2010) Praduman; Malhotra, Sarla
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    ThesisItemOpen Access
    Grain quality of grey and yellow pearl millet [Pennisetum glaucum (L.) R. Br.]
    (CCSHAU, 2006) Praduman; Chugh, L.K.
    The investigations were carried out on pearl millet (Pennisetum glaucum (L.) R. Br.). Twelve genotypes six each of yellow (ICMA 94222 x 78/711, ICMA 94222 x 96-AC-82, ICMV 155 (yellow), ICMV 221 (Yellow), HMS 36B and ICMB 94222) and grey (HTP 94/54, 78/711, HHB 94, HHB 197, Barmer Pop and ICMV 221 (grey) genotypes were subjected to chemical/biochemical analysis. Sugars (total soluble sugar, reducing and non-reducing), amylose and crude fibre of either grey or yellow pearl millet genotypes did not vary significantly. Starch content of yellow and grey pearl millet genotypes ranged from 62.1 to 69.4 (HTP 94/54). Average crude protein content of yellow genotypes (12%) was higher than that of grey genotypes (9.8%), but mean fat content (6.09%) of grey genotypes was higher than that of yellow genotypes (15.2%). Content of total phenols and C-glycosylflavones in yellow as well as grey genotypes varied significantly (50.3 to 88.1 mg/100 g). Except magnesium and manganese mineral profile of the yellow genotypes, compared to that of the grey genotypes, was statistically either equal or better. Total carotenoids of grey genotypes (2.91 ppm) was higher than that of yellow genotypes (2.32 ppm). -carotene content was not detected in any of the genotypes studied. Amylase activity ranged from 5.5 to 32.92 units among the yellow and grey genotypes. To look for any possible correlation between C-glycosylflavones content with development of off odour, flour of all genotypes was stored for a period of 4 or 8 days at 37oC and at ambient RH. Fat acidity of all the genotypes was drastically increased (1.7 to 6.8 fold) by eighth day of storage of their flour. Average free fatty acid and aid value of the grey genotypes was comparatively higher than that of the yellow genotypes after 4 and 8 days of storage of their flour. The rate of increase in peroxide value of oil extracted from flour of the genotypes in each category varied widely. The enzyme activity of grey genotypes was marginally higher than that of the yellow genotypes. Magnitude of off odour detected after 8 days of storage did not correspond either to fat content, absolute values of fat acidity, free fatty acids and peroxide value or to rate of increase in their values between 0 and 8 days of storage but matched with level of peroxidase activity and more closely with C-glycosylflavones content of grains of the genotypes irrespective of their colour. It was concluded that development of off odour might be related to peroxidase activity as well as phenolics particularly C-glycosylflavones content.