The analysis of protein content was the determination of the .... difference was observed using Science Analysis Software (SAS) Version 9.0 2004. III. Results.
Feb 1, 2018 - 36A, Kentingan, Surakarta 57126, Indonesia. 2Department of Histology ..... Semarang: PATPI (Perhimpunan Ahli Teknologi. Pangan Indonesia).
Feb 7, 2018 - rhizobial isolates obtained from root nodules of pigeon pea plants grown in central ..... color) and red/pink nodule, when inoculated to pigeon.
National Institute of Nutrition (ICMR), Hyderabad-500 007, Telangana, India. Received: ..... In India, many Sickle cell disease ..... Alimento s Nutricao araraquara.
Apr 5, 2018 - cleaning or separating of pigeon pea here than any other machine considered in this study. .... At the Wayback Machine.," Mathematical.
Nov 20, 2017 - Prasad NSR, Phanidra Kumar T, Srinivas ... Wadodkar M, Ravishankar T. Soil resource database at ... Chaturvedi A, Jagdish Prasad, Anantwar.
treatments technologies in food processing have gained increased industrial interest .... thermal food-processing technology, which ...... LWT - Food Science and.
Effect of cl)()klng and decortication on the physical properties, the chemical composition and the nutritive value of chick pea (Cicer arielin"1/1 L.). Food Chem.
length measurements using the Tennant (1975) modified formula: Root length (R) (cm) = 11/14 ..... Forest, Farm and Community Tree Res. Reports 4: 64-67.
Feb 14, 2014 - Hand held XRF machine (Plate 1 a & b), core soil samplers, soil auger, ... Hand held XRF machine for soil analysis, department of geological.
forms to enhance food nutrients especially when complemented with cereals as alternatives to ... Dr. Subuola B. Fasoyiro is a food scientist at the. Institute of ...
Pigeon pea though, a lesser known legume is a rich source of protein, minerals and fibre. It is a value adding crop that could be utilized in diverse f o r ms to enhance food nutrients especially when complemented with cereals as alternatives to animal products. It could be consumed by both children and adults. This book is based on research studies on physical and chemical characteristics of pigeon pea seeds and flour. Nutritional composition, pasting and functional properties and processing methods are covered. Pr o d u ct development from pigeon pea to improve its utilization in form of indigenous and convenience foods are also discussed. Food recipes of the developed products are also highlighted. The technologies are simple and well adapted for household use and cottage industries. This book will be a useful resource material for students and researchers especially in agricultural, food and nutrition sciences. It is also recommended food processors, food entrepreneurs and trainers.
Subuola Fasoyiro
Dr. Subuola B. Fasoyiro is a food scientist at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. She is a member of the Nigerian Institute of Food Science and Technology and International Food Technology. Dr. Fasoyiro’s research focus is on food processing, food preservation and food safety.
978-3-659-51381-7
Pigeon pea: Processing, Nutritional Composition, Products and Recipes
