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Subject: Food and Nutrition × Author: Seema × End date: 2023 × Start date: 2020 ×
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    ThesisItemOpen Access
    A study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)
    (CCSHAU, Hisar, 2023-01) Seema; Kawatra, Asha
    The present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.