Literature DB >> 1924191

Influence of spices on utilization of sorghum and chickpea protein.

K U Pradeep1, P Geervani, B O Eggum.   

Abstract

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1:1) mix, black pepper + cumin (1:1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.

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Year:  1991        PMID： 1924191     DOI： 10.1007/bf02196396

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  7 in total

1.  Rate of Enzymic Digestion of Proteins as a Factor in Nutrition.

Authors:  D Melnick; B L Oser; S Weiss
Journal:  Science       Date:  1946-03-15       Impact factor: 47.728

2.  Nutritive value of some improved varieties of legumes.

Authors:  M A Khan; I Jacobsen; B O Eggum
Journal:  J Sci Food Agric       Date:  1979-04       Impact factor: 3.638

3.  Effect of red chilli powder on gastric mucosal barrier and acid secretion.

Authors:  H G Desai; K Venugopalan; M Philipose; M P Zaveri; R H Kalro; F P Antia
Journal:  Indian J Med Res       Date:  1977-09       Impact factor: 2.375

4.  Effect of long-term feeding of the aqueous extracts of onion (Allium cepa Linn.) and garlic (Allium sativum Linn.) on normal rats.

Authors:  K T Augusti; P T Mathew
Journal:  Indian J Exp Biol       Date:  1973-05       Impact factor: 0.818

5.  The effect of protein quality and fibre level in the diet and microbial activity in the digestive tract on protein utilization and energy digestibility in rats.

Authors:  B O Eggum; R M Beames; J Wolstrup; K E Bach Knudsen
Journal:  Br J Nutr       Date:  1984-03       Impact factor: 3.718

6.  Protein quality and digestibility of sorghum in preschool children: balance studies and plasma free amino acids.

Authors:  W C MacLeon; G Lopez de Romaña; R P Placko; G G Graham
Journal:  J Nutr       Date:  1981-11       Impact factor: 4.798

7.  Effect of capsaicin on gastric acid secretion and mucosal blood flow in the rat.

Authors:  L Limlomwongse; C Chaitauchawong; S Tongyai
Journal:  J Nutr       Date:  1979-05       Impact factor: 4.798
  7 in total
  3 in total

1.  Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.

Authors:  Marina Pelincer Pereira; Olga Luisa Tavano
Journal:  Plant Foods Hum Nutr       Date:  2014-12       Impact factor: 3.921

2.  Influence of spices on protein utilisation of winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus).

Authors:  K U Pradeep; P Geervani
Journal:  Plant Foods Hum Nutr       Date:  1994-10       Impact factor: 3.921

3.  Ferula asafoetida: Traditional uses and pharmacological activity.

Authors:  Poonam Mahendra; Shradha Bisht
Journal:  Pharmacogn Rev       Date:  2012-07
  3 in total

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