Value added products with popular low grade rice varieties of Andhra Pradesh.

Eight Popular Low Grade Rice Varieties (PLRVs) MTU 3626, MTU 1001, MTU 1010, MTU 4870 and NLR 145, NLR 34242, NLR 30491, NLR 34449, (developed and released by ANGR agricultural University, Andhra Pradesh) having poor cooking quality were selected for the study. ANGRAU variety BPT 5204 popularly consumed as staple rice was used as check. Eight products of traditional/commercial importance were standardized incorporating PLRVs as a major ingredient in the form of rice flour (burfi, noodles and extruded snack product and vennaundalu (butter coated balls), palathalikalu (dough rolled into strips, steamed/cooked in milk); rice semolina (instant kheer mix and instant upma mix), and flaked rice (nutritious bar). The products were evaluated for nutritional, cooking quality characteristics, consumer acceptability and shelf-life. Consumer acceptability of the PLR products was carried out with 60 farm women based on 9 point hedonic scale. Shelf-life of the products (packed in both metalized PP and PE pouches) was evaluated monthly for chemical, microbiological and sensory parameters. Energy values of control and PLR products showed no significant difference. Upon cooking, PLR Noodles showed no significant difference with water absorption and volume but more (p < 0.05) solid loss and cooked weight. Utilization of PLR flakes in nutritious bar resulted in highly crispy and crunchy texture, enhanced flavor and taste as compared to control. The percent total solids and suspended solids were more (though not significant) in PLR kheer and palathalikalu. Extruded product (control and PLR) showed no significant difference with length, diameter, weight and volume expansion ratio and water absorption index (WAI). Consumer acceptability was high for PLR products palathalikalu (95%), instant kheer mix (92%) and extruded product (88%). As per sensory scores, all the PLR products were well accepted with no observable changes in flavor or taste upon storage. PLR products showed increased (P < 0.05) trend for moisture and FFA content from initial to 90 days of storage. The lowest TPC was observed for noodles and highest for burfi (though in safe limits). Extruded snacks (control and PLR) showed no microbial growth during the entire storage period. Considering the poor marketability of PLRVs for consumption as staple rice, the study signifies the utilitarian value of PLRVs in making products of convenience/commercial importance.

Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south India.

Seventy edible wild forest green leafy vegetables (GLV) collected and consumed by tribals of Andhra Pradesh, India were analyzed for total carotenoids (TC) and beta carotene (BC) contents using high performance liquid chromatography (HPLC). The vitamin A activity expressed as retinol equivalents (RE) was calculated based on in vivo conversion factor given by WHO. The results of the study indicated that thirty-six GLV were found to have high vitamin A activity (0.87 to 2.34 RE) with TC and BC contents ranging from 12.22 to 36.13 and 5.21 to 14.05 mg %, respectively; thirty GLV had moderate vitamin A activity (0.36-0.8 RE) with TC and BC contents ranging from 10.60 to 31.33 and 2.19 to 4.78 mg %. Four GLV contained low vitamin A activity (0.07-0.32 RE); TC and BC contents ranging from 5.12 to 13.13 and 0.40 to 1.94, respectively. The percent beta carotene in total carotenoids among the three groups of the GLV varied from 19.41 to 73.02, 11.11 to 46.21 and 5.98 to 37.11, respectively.

Hypocholesterolemic effect of germinated fenugreek seeds in human subjects.

The effect of consumption of germinated fenugreek seed powder at two different levels, i.e., 12.5 g and 18.0 g on the blood lipid profiles of twenty hypocholesterolemic adults of both sexes in the age range of 50-65 years was studied. The subjects were divided into two groups, i.e., Group I and Group II who were asked to incorporate the powder into any dish of their choice at the rates of one packet per day containing 12.5 g and 18.0 g of the germinated powder, respectively, for a period of one month. Fasting blood was drawn intravenously one day before and at the end of 30 days feeding trials. The findings revealed that germination had brought distinct changes in soluble fiber content of the seeds. Consumption of the seed at both the levels resulted in a hypocholesterolemic effect. Between the two levels, higher levels of consumption, i.e., 18.0 g of the germinated seed resulted in a significant reduction in total cholesterol and LDL levels. No significant changes were found in HDL, VLDL and triglyceride levels in all the subjects.

Nutritive value of the foods cultivated and consumed by the tribals of south India.

Twenty five foods cultivated and consumed by the tribals of Andhra Pradesh, India, comprising cereals/millets, legumes, tubers and miscellaneous foods collected seasonally from 20 tribal villages were analysed for proximate composition, vitamins and minerals. The major findings of the study were as follows: Protein content of cereals/millets ranged from 6.8 to 11.8 g per 100 g and that of legumes from 20 to 23.8 g per 100 g. The uncommon legume, judumulu (Vigna sp.) grown by the tribals had the protein content of 22 g per 100 g. A wild legume, Mucuna pruriens, had the highest protein content of 27.9 g per 100 g. Mineral contents of the foods showed greater variations. Two varieties of ragi and horsegram grown in the area had an iron contents of 38 mgs per 100 g. Among the wild tubers analysed, Diascorea hispida and D. bulbifera had about 134 Kcal per 100 g. In vitro starch digestibility (IVSD) analysed in the raw tubers ranged from 8.7 to 11.5 percent and caryota palm pith had IVSD 5.9 percent. Among the miscellaneous foods analysed, rajkeera seed (Amaranthus paniculatus) had protein content of 22 g per 100 g. Amylase inhibitor units of the wild tubers varied from 80 to 400 A/U and that of caryota palm pith was 712 A/U.