The Journal of Research ANGRAU

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DEVELOPMENT AND EVALUATION OF FIBER ENRICHED KHAKRA Table 3. Nutritional evaluation of Khakra S.No. Protein (gms) Fiber (gms) Fat (gms) Energy (Kcal) Control (T 1 ) 8.3 6.2 0.8 286 T 2 14.7 13.56 1.43 316 T 3 15 13.78 1.47 322 SeD 0.490 2.588 3.657 1.393 CD 1.222 6.456 NS 3.474 CV 4.737 32.859 184.240 0.849 Nutritional quality of khakras are tabulated in Table 3 and are presented in Fig 3. Significant differences (p
KIRTHY et al El Gharras H. 2009. Polyphenols: food sources, properties and applications – a review. International Journal Food Science Technology. 44: 2512-2518. Gomez, M., Ronda, F., Blanco, Caballero, P and Apesteguía A. 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research Technology. 216: 51-56. Hu, GH., Yang, F., Ma, Z and Zhou, Q. 2007. Development of Research and application of rice bran dietary fibre. China Food Addit., 84(5): 80-85. James., W, Anderson, Pat baird, Richard H Davis J r, Stefanie ferreri, Mary knudtson, Ashraf koravm, Valerie waters and Christine l william. 2009. Health benefits of dietary fiber. Nutrition Reviews. 67(4):188–205. Joel Ndife, L. O. Abdulraheem and U. M. Zakari. 2011. Evaluation of the nutrtional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science Vol. 5(8)466 – 472. Schneeman B.O and Tietyen. 1994. Dietary fiber. modern nutrition in health and disease. shills m. e. olson j. a. shike m. lea and fibiger philadelphia, pa. 8:89-100.Serrem C, Kock H, Taylor J. 2011. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int. J. Food Science Technology. 46: 74-83. Singh R, Singh G and Chauhan GS (2000). Nutritional evaluation of soy fortified biscuits. J. Food Science Technology. 37: 162-164. Snedecor, G.W and Cochran, W.G.1983.Statistical Methods Oxford and IBH publishing company New Delhi. Trongpanich K, Pracha Boonyasirikool, Sumalai srikumlaitong, Chowladda taengpook and Udom kanjanapakornchai. 2001. Feasibility study on snack production by using dietary fiber concentrate from soymilk residue. Natural Science. 35: 188 – 194. Zhu D, Hettiarachchy N, Horax R, Chen P (2005). Isoflavone contents in germinated soybean seeds. Plant Foods Human Nutrition. 60: 147- 151. 65
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CONTENTS PART I : PLANT SCIENCE Eff
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J.Res. ANGRAU 41(1) 1-4, 2013 EFFEC
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EFFECT OF FOLIAR APPLICATION OF NPK
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J.Res. ANGRAU 41(1) 5-13, 2013 NUTR
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NUTRIENT UPTAKE BY RICE CROP UNDER
Page 13 and 14: NUTRIENT UPTAKE BY RICE CROP UNDER
Page 19 and 20: LAKSHMI et al Fig 1. Changes in C/N
Page 21 and 22: LAKSHMI et al Changes in C/N ratio
Page 23 and 24: LAKSHMI et al Table 3. Changes in h
Page 25 and 26: J.Res. ANGRAU 41(1) 20-29, 2013 INF
Page 27 and 28: PRASAD and PRASADINI of bulk densit
Page 29 and 30: PRASAD and PRASADINI to as high as
Page 31 and 32: PRASAD and PRASADINI Table 4 . Infl
Page 33 and 34: PRASAD and PRASADINI Table 8. Influ
Page 35 and 36: J.Res. ANGRAU 41(1) 30-38, 2013 GEN
Page 37 and 38: VEMANNA et al The range in mean val
Page 39 and 40: VEMANNA et al grain yield per plant
Page 41 and 42: VEMANNA et al 41
Page 43 and 44: VEMANNA et al Singh, S. P and Khan,
Page 45 and 46: RAMANA et al RESULTS AND DISCUSSION
Page 47 and 48: J.Res. ANGRAU 41(1) 42-46, 2013 A S
Page 49 and 50: RAJANNA et. al. Table 2. Reasons fo
Page 51 and 52: RAJANNA et al the present findings
Page 53 and 54: NARASIMHA et al Table 1. Proximate
Page 55 and 56: NARASIMHA et al Maynard, L., Lossli
Page 57 and 58: RAMANA et al with small follicles m
Page 59 and 60: RAMANA et al Characteristics of fol
Page 61 and 62: Research Notes J.Res. ANGRAU 41(1)
Page 63: KIRTHY et al Akhtar et al., 2008; S
Page 67 and 68: SANDYARANI et al Weed parameters li
Page 69 and 70: SANDYARANI et al Table 2. Influence
Page 73 and 74: KUMAR et al Table 2. Effect of seed
Page 77 and 78: DEEPAK et al Table 2 Price spread a
Page 81 and 82: YAMINI et al Table 3. Estimates of
Page 83 and 84: YAMINI et al coupled with high per
Page 85 and 86: LOKESH et al Table 1. Clustering pa
Page 87 and 88: LOKESH et al Table 4. Mean values o
Page 89 and 90: ABIRAMI et al Socio-economic Impact
Page 91 and 92: ABIRAMI et al socio-economic impact
Page 95 and 96: VEMANNA et al Table 1. Discriminant
Page 97 and 98: VEMANNA et al total biomass, fresh
Page 99 and 100: RAO et al Table 1. Plant height, nu
Page 103 and 104: DEVI et al S.No Category Frequency
Page 105 and 106: DEVI et al extension contact and ma
Page 107 and 108: NIRMALA and VASANTHA earliness in a
Page 109 and 110: NIRMALA and VASANTHA adopted this t
Page 111 and 112: SUDHARANI et al Table 1. Genotypic
Page 113 and 114: SUDHARANI et al At genotypic level,
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NIRMALA et al weight of pods per pl
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NIRMALA et al Table 3. Cluster mean
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Research Notes J.Res. ANGRAU 41(1)
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PUNYAVATHI and VIJAYALAKSHMI 6.5 6.
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PUNYAVATHI and VIJAYALAKSHMI REFERE
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KATTEL et al Table 1. Item Analysis
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RADHIKA et al Thus, the results of
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RAJU et al estimated daily dietary
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RAJU et al Table 3. Physico-chemica
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MINNIE et al Table 2. Estimates of
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Statement about ownership and other
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GUIDELINES FOR THE PREPARATION OF M
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ESSENTIAL REQUIREMENTS FOR CONSIDER
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