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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/0144-8617(91)90095-t

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0975-8402

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Horse gram an underutilized nutraceutical pulse c

Authors: Saroj Kumar Prasad Manoj Kumar Singh
Publish Date: 2014/03/25
Volume: 52, Issue: 5, Pages: 2489-2499
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Abstract

Horse gram is an underutilized pulse crop grown in wide range of adverse climatic conditions It occupies an important place in human nutrition and has rich source of protein minerals and vitamins Besides nutritional importance it has been linked to reduced risk of various diseases due to presence of nonnutritive bioactive substances These bioactive substances such as phytic acid phenolic acid fiber enzymatic/proteinase inhibitors have significant metabolic and/or physiological effects The importance of horse gram was well recognized by the folk/alternative/traditional medicine as a potential therapeutic agent to treat kidney stones urinary diseases piles common cold throat infection fever etc The inception of nutraceutical concept and increasing health consciousness the demand of nutraceutical and functional food is increased In recent years isolation and utilization of potential antioxidants from legumes including horse gram are increased as it decreases the risk of intestinal diseases diabetes coronary heart disease prevention of dental caries etc Keeping in view the increasing demand of food having nutraceutical values the present review ascribed with recent scientific knowledge towards the possibilities of exploring the horse gram as a source of food and nutraceuticals compounds

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
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  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Quality of rusks prepared by incorporation of concentrated whey
  19. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  20. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  21. Phytase activity in brown rice during steeping and sprouting
  22. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  23. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  24. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  25. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
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  27. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  28. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  29. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  30. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
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