Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e. traditional, 1% NaHCO3 soaking and pressure blanching (at 121 °C, 15 psi for 2, 3 and 5 mins) were given for the preparation of peanut milk. The milks so obtained were analyzed for chemical composition and also subjected to organoleptic evaluation using nine point hedonic scale by semi trained panel of judges. Peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found most acceptable method. The proximate composition of the most acceptable peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found to be moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27%, total solids 11.78%. Based on the results it was concluded that the pressure blanching was found most acceptable method for the preparation of peanut milk beverage although it had the negative effect on the protein and total solid extraction.

No abstract

The present study on technological gap in red gram cultivation was conducted in the year 2015-16 in Amravati district. For this study 80 red gram growers were randomly selected from one tehsil of district with the help of random sampling method. The data were collected with the help of structured interview schedule. Collected data were carefully examined, classified, quantified and tabulated. Frequencies, mean, standard deviation, correlation of coefficient analysis were employed for interpreting the results. Findings revealed that Maximum per centages of the respondents 47.50 per cent were find in the group of middle aged i.e. 36 to 50 years. Maximum per centages of the respondents (36.25 %) were educated high school level. The majority i.e. (53.75 %) of the respondents regarding experience in red gram cultivation was found in the category of low experience i.e. upto 18 years in red gram cultivation. The majority (33.75 %) of the respondents had land large size of land holding in semi medium 2.01 to 4 ha category. The majority (45.00 %) of the respondents had area under red gram were found in small area category i.e. up to 2 ha. The majority (63.75 %) of the respondents had no source of irrigation. The majority (55.00 %) of the respondents had their annual income ranging 2 lacks and above, 16.25 per cent had an annual income between 50,001 to 1,00,000. More than half of the respondents i.e. 56.25 per cent used high level of source of information channel while, 42.50 per cent and 1.25 per cent were used medium and low level of sources of information of communication channel, respectively. The majority (67.50 %) of the respondents were found in the category of medium level of knowledge. The majority (80.00 %) of the respondents were found in the category of medium level of adoption. It was found that more than three fourth i.e. 80 per cent of the red gram growers belonged to medium category of technological gap. It was observed that very high technological gap was observed regarding use of FYM, hybrid varieties, seed rate, seed treatment, irrigation, use of herbicide plant protection measures and post harvest technology in red gram. In the study it was found that the education, irrigation, sources of information, knowledge and adoption were negatively significant with technological gap at 1 per cent level of significance. Whereas, experience in red gram cultivation and land holding were negatively significant at 5 per cent level of significance. While age, area under red gram and annual income were non-significantly related with technological gap. The highly perceived constraints in technological gap of cultivation of improved recommended practices of red gram which were faced by the farmers were shortage of water, non-availability of labour in time, inadequate source of finance, high cost of improved variety seed, fertilizer, FYM and herbicides, high labour charges, non-availability of storage facility, high charge and non-availability of storehouse, fluctuation price of red gram in market, irregular demand of re...

No abstract