A comparative study on proximate composition, grain characteristics and cooking quality of improved varieties of soybean with local varieties grown in Uttaranchal
| dc.contributor.advisor | Bhattacharya, Leena | |
| dc.contributor.author | Anita | |
| dc.date.accessioned | 2019-11-27T10:24:08Z | |
| dc.date.available | 2019-11-27T10:24:08Z | |
| dc.date.issued | 2005-06 | |
| dc.description.abstract | Soybean has gained global recognition as a food source of immense importance to the health and well being of mankind. Bhatt (black seeded soybean) variety has immense potential in human food on account of its low cost and more production as compared to yellow seeded soybean. The present study has been undertaken with a view to compare proximate composition, difference in cooking time, grain characteristics and flour characteristics of 5 improved yellow seeded varieties (PS 1092, PS 1042, PS 1024, PS 416, PK 262) with black seeded varieties grown in Uttaranchal (Local-1 and Local-2). Higher value for total ash (6.00%) and crude fibre (6.9%) were reported in Local-1 variety. However Local-2 variety had lower values for total ash (4.5%) and crude fibre (6.5%). Significantly lower values for crude fat were reported in the local varieties, 15.0 and 15.20%. Similar results were observed in case of soy flour. PK 262 contained highest protein content (42%) and PS 416 had highest oil content (22.8%). The differences in other parameters were not significant. In terms of grain characteristics local varieties were poor with low seed weight (7.00 g, 5.96 g) and low hydration capacity as compared to improved varieties. PS 1092 with large grain size recorded highest seed weight (12.08 g) and hydration capacity. Cooking quality as judged by cooking the seed varieties in open pan, soaking prior to cooking (3 hrs) and pressure cooking. Local varieties with shriveled seed coats took longer time to cook in open pan than improved varieties. However, in pressure cooking local varieties showed higher percentage of cooked grains with no significant difference in overall cooking time. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810136280 | |
| dc.keywords | proximate composition, cooking quality, improved varieties, soyabeans, Uttarakhand | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 70 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Soyabeans | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Health Foods | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | A comparative study on proximate composition, grain characteristics and cooking quality of improved varieties of soybean with local varieties grown in Uttaranchal | en_US |
| dc.type | Thesis | en_US |