Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Batter quality –Need for Traditional Indian Fermented Urdbean - Rice Food
View through CrossRef
Legumes are an important source of protein, carbohydrates, minerals, and B-complex vitamins, as well as polyphenolic compounds. Blackgram (Vigna mungo (L.) Hepper) is a particularly important grain legume due to its mucilaginous material, which is used in the preparation of fermented foods such as idli and dosa in South India. In this study, 60 blackgram germplasm were evaluated at the Millet Breeding Station of Tamil Nadu Agricultural University in Coimbatore, India to determine variability in the population, correlation among quality traits, batter quality of genotypes, and the relationship between grain characters and batter quality. Observations were taken on protein content, apparent grain volume, initial batter volume, raise in batter volume, and final batter volume.
Madras Agricultural Students Union
Title: Batter quality –Need for Traditional Indian Fermented Urdbean - Rice Food
Description:
Legumes are an important source of protein, carbohydrates, minerals, and B-complex vitamins, as well as polyphenolic compounds.
Blackgram (Vigna mungo (L.
) Hepper) is a particularly important grain legume due to its mucilaginous material, which is used in the preparation of fermented foods such as idli and dosa in South India.
In this study, 60 blackgram germplasm were evaluated at the Millet Breeding Station of Tamil Nadu Agricultural University in Coimbatore, India to determine variability in the population, correlation among quality traits, batter quality of genotypes, and the relationship between grain characters and batter quality.
Observations were taken on protein content, apparent grain volume, initial batter volume, raise in batter volume, and final batter volume.
Related Results
Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sat
Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sat
This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agen...
Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consi...
Cassava pulp can be nutritionally improved by yeast and various crude protein levels fed to cattle
Cassava pulp can be nutritionally improved by yeast and various crude protein levels fed to cattle
Context
Dietary supplementation especially feed residues improve by yeast affected rumen fermentation.
...
Human health risk assessment of cadmium exposure through rice consumption in Mae Tao, Mae Sot District, Tak province
Human health risk assessment of cadmium exposure through rice consumption in Mae Tao, Mae Sot District, Tak province
Mae Tao sub-district is located in the Mae Tao watershed, an important Cd contaminated area in Thailand. This study was conducted to i) investigate total Cd concentration in rice f...
Detection of Beneficial Lactic Acid Bacteria (LAB) and Yeast In Sarawak Fermented Food
Detection of Beneficial Lactic Acid Bacteria (LAB) and Yeast In Sarawak Fermented Food
Sarawak native’s fermented food can be a catalyst for boosting the local economy in Sarawak. The Lactic Acid Bacteria (LAB) are generally regarded as safe, have a stability of usag...
Analisis Usaha Tani Padi dengan Pola Rotasi Tanaman Padi-Padi-Kacang Tanah dan Pola Rotasi Tanam Padi-Padi-Jagung (Studi Kasus di Desa Mojokrapak Kecamatan Tembelang Kabupaten Jombang)
Analisis Usaha Tani Padi dengan Pola Rotasi Tanaman Padi-Padi-Kacang Tanah dan Pola Rotasi Tanam Padi-Padi-Jagung (Studi Kasus di Desa Mojokrapak Kecamatan Tembelang Kabupaten Jombang)
The purpose of this study was to find out how much income rice farming has with the rice-rice-peanut cropping pattern and the rice-rice-corn cropping pattern in Mojokrapak Village,...
DETECTION OF GENETICALLY MODIFIED RICE LOCALLY AVAILABLE IN PUNJAB, PAKISTAN
DETECTION OF GENETICALLY MODIFIED RICE LOCALLY AVAILABLE IN PUNJAB, PAKISTAN
Rice (Oryza sativa L.) is an important cereal crop that provides food to half of the world's population. Pakistan's traditional and premium quality rice is mostly exported to Europ...
Analisis Perbandingan Kadar Glukosa Beras Berdasarkan Cara Memasak
Analisis Perbandingan Kadar Glukosa Beras Berdasarkan Cara Memasak
Rice is the main staple food source in Indonesia with an annual consumption of 25.3 million metric tons. The processing method of rice into cooked rice can affect the glucose level...