Synergistic effect of different pulses on the protein quality of rice

Chavan, J. K.; Duggal, Surinder K.

doi:10.1002/jsfa.2740290307

Cited by 10 publications

(1 citation statement)

References 11 publications

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“…It was observed that there was a great variation in IVPD, ranging from 72.95% (Phule Yashoda) to 81.23% (Phule Vasudha) ( Table 7). Chavan and Duggal (1978) reported that the IVPD of commonly grown hybrids and varieties of sorghum ranged between 66% and 82%.…”

Section: In Vitro Protein Digestibility (Ivpd) Of Grainmentioning

confidence: 99%

Nutritional and Roti Quality of Sorghum Genotypes

Chavan¹,

Patil²,

Shinde³

2016

Indones. J. Agric. Sci.

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Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain color, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with this good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty local land races, 92 genotypes, and seven improved cultivars of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the local land races viz., RSLG 428-1, RSLG 1238, RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV 858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992, RSV 995, RSV 999 were found to be promising for protein, sugar, water absorption, and soluble protein content. Therefore, they can be used for further improvement in nutritional quality through breeding program. Among the improved cultivars, Phule Vasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) were found to be most promising for roti quality. The maximum score for overall acceptability was found for Phule Vasudha followed by Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), and Phule Maulee (CSV 216).

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Section: In Vitro Protein Digestibility (Ivpd) Of Grainmentioning

confidence: 99%

Nutritional and Roti Quality of Sorghum Genotypes

Chavan¹,

Patil²,

Shinde³

2016

Indones. J. Agric. Sci.

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Purification and characterisation of seed globulins from black gram (Phaseolus mungo)

Chavan¹,

Djurtoft

1982

J Sci Food Agric

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The salt-soluble proteins and crude globulins of black gram (Phaseolus mungo, Rox b), using crossed immunoelectrophoresis for identification, were separated into 28-29 and seven to eight individual components, respectively. Three major globulins (G1, G2 and G3), of which G1 was identified as a glycoprotein, were purified by anionexchange chromatography followed by gel filtration. Fused rocket immunoelectrophoresis was used for the localisation of these proteins in the different fractions. In crossed immunoelectrophoresis, purified G 1 and G2 globulins each showed a single peak, while G3 globulin still contained four to five distinct peaks. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed three subunits for G 1 globulin (molecular weight 64 500, 55 000 and 50 OOO), three distinct subunits for G2 globulin (mol. wt. 67 OOO, 60 OOO and 16 OOO), and six distinct subunits for G3 globulin (mol. wt 50 0o0, 42 000, 28 OOO, 26 OOO, 21 000 and 10 000). Isoelectric focusing in 6~ urea showed three acidic subunits for GI globulin. G2 subunits were separated into three acidic and two basic subunits. G3 globulin contained about ten acidic subunits. Immunochemical examination of pure G1 globulin indicated microheterogeneity similar to that found for vicilin extracted from other legume seeds. Based on molecular weights, subunit structure and amino acid composition, the G1 globulin of black gram was found to correspond with vicilin (glycoprotein 11), and G2 globulin to legumin of other legume seed proteins. G1 and G3 globulins were found to be major storage proteins in black gram.

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Glossary of Abbreviations and Definitions of Nutritional Terms

Friedman

1978

Nutritional Improvement of Food and Feed Proteins

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Synergistic effect of different pulses on the protein quality of rice

Cited by 10 publications

References 11 publications

Nutritional and Roti Quality of Sorghum Genotypes

Nutritional and Roti Quality of Sorghum Genotypes

Purification and characterisation of seed globulins from black gram (Phaseolus mungo)

Glossary of Abbreviations and Definitions of Nutritional Terms

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