EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX OF LIMA BEAN (Phaseolus lunatus)
| dc.contributor.advisor | Vijayalakshmi | |
| dc.contributor.author | JAYALAXMI, BADDI | |
| dc.date.accessioned | 2017-08-16T08:14:34Z | |
| dc.date.available | 2017-08-16T08:14:34Z | |
| dc.date.issued | 2015-09-12 | |
| dc.description.abstract | Lima bean seeds samples were procured from university (LBU) and market (LBM) with the objective to assess the effect of processing on nutrients, antinutrients, protein quality evaluation (PER), food formulation and glycemic index test. Nutrient composition of lima bean samples indicates that, it is good source of protein 26.63 and 24.63 g, carbohydrate 58.97 and 62.60 g, dietary fiber 13.33 and 15.5 g, potassium 1995.10 and 1295.13 mg, calcium 357.03 and 326.46 mg and iron 6.52 and 5.40 mg per 100 g in LBM and LBU respectively. Antinutrients present were phytate 389.70 and 336.30 mg, total polyphenols 150.50 and 141.33 mg, trypsin inhibitors 32.50 and 16.56 TIU, oxalates 20.50 and 12.73 mg and tannins 27.13 and 10.00 mg per 100 g in LBM and LBU respectively. Cooking, autoclaving, germination (84 hr) and split dhal showed 100 per cent reduction of trypsin inhibitors and oxalates. Soaking (48 hr) enhanced protein content in both samples. Products were developed with different incorporation levels of lima bean into soup mix (50 %) and chapati (40 %) whereas snack dhal mixture and usli with hundred per cent lima bean. Mean sensory scores revealed that all four products were well accepted at higher incorporation levels. There was decreasing trend in sensory scores of developed products during storage period. Shelf life of lima bean soup mix was accepted upto eleven weeks and snack dhal mixture upto six weeks. Chapati (40 %) with incorporation of roasted lima bean flour showed glycemic index of 58.97 and 50.18 for LBM and LBU respectively. Rat experiment showed that PER of split dhal was highest (2.50 and 2.37) and least was for unprocessed lima bean (0.49 and 0.84) LBM and LBU. Thus, processed lima bean can be used in diversified food products with good nutrients and to archive hypoglycaemic functional food. | en_US |
| dc.identifier.other | Th-11238 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810028685 | |
| dc.language.iso | en | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX OF LIMA BEAN (Phaseolus lunatus) | en_US |
| dc.type | Thesis | en_US |