PROCESSING AND VALORISATION OF VEGETABLE CLUSTER BEANS FOR HYPOGLYCEMIC AND HYPOCHOLESTEROLEMIC BENEFITS
| dc.contributor.advisor | Umadevi, S. Hiremath | |
| dc.contributor.author | CHARIS, K. RIPNAR | |
| dc.date.accessioned | 2018-03-01T04:54:06Z | |
| dc.date.available | 2018-03-01T04:54:06Z | |
| dc.date.issued | 2016-10-20 | |
| dc.description.abstract | Cluster bean (Cyamopsis tetragonaloba) is known to be helpful in reducing the blood glucose level in people suffering from diabetes mellitus and hypocholesterolemic subjects. Cluster beans were rich in soluble fibre content so they may be helpful in controlling hypercholesterolaemia. Cluster bean was processed and assessed to observe the hypoglycemic and hypocholesterolemic effect. Vegetable cluster beans and other ingredients were cleaned, dried and made into powder. Products (vermicelli, soup, burfi, jelly and chocolate with variations) were made out of vegetable cluster beans and sensory scores were observed. Chemical composition of the products was estimated and shelf life study was also conducted. Animal experiment and therapeutic study was conducted to assess its hypoglycemic and hypocholesterolemic effect. Results revealed that, the sensory scores of attributes of all the products (with variations) ranged from 6 to 8 which indicated liked slightly to liked very much. Best accepted products were selected for chemical composition estimation. The products were found to have a good chemical composition in terms of protein, fat, energy, calcium, potassium and sodium. Statistically, significant difference was observed for total bacterial count at the end of the storage period. E.coli. was not detected in all developed products. A marginal decrease in sugar blood level and cholesterol level was observed in animals. Significant difference was observed for Fasting Blood Sugar (FBS) and Post Prandial Blood Sugar (PPBS). From the research study, it can be concluded that cluster bean was able to be incorporated into products and it was able to show hypoglycemic and hypocholesterolemic effects. | en_US |
| dc.identifier.other | Th-11534 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810041455 | |
| dc.language.iso | en | en_US |
| dc.pages | 161 | 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 | PROCESSING AND VALORISATION OF VEGETABLE | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | PROCESSING AND VALORISATION OF VEGETABLE CLUSTER BEANS FOR HYPOGLYCEMIC AND HYPOCHOLESTEROLEMIC BENEFITS | en_US |
| dc.type | Thesis | en_US |