| end-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white. | the objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (cf) alone and/or with partial cf replacement by corn starch (cs). the effect of partial whole egg replacement by egg white (ew) was also investigated. four different cf:cs ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated ew, and compared with wheat flour (wf) muffins (0:0). muffins prepared from cf ... | 2017 | 28397246 |
| dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes. | the aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. weight loss, color, specific volume, hardness and porosity were evaluated. the samples with different datem (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 w) and baking times (2.50, 3.0, 3.50 min). it was found that microwave power showed ... | 2017 | 28303045 |
| efficacy of fibre additions to flatbread flour mixes for reducing post-meal glucose and insulin responses in healthy indian subjects. | the incidence of type 2 diabetes mellitus (t2dm) is increasing worldwide, including in developing countries, particularly in south asia. intakes of foods generating a high postprandial glucose (ppg) response have been positively associated with t2dm. as part of efforts to identify effective and feasible strategies to reduce the glycaemic impact of carbohydrate-rich staples, we previously found that addition of guar gum (gg) and chickpea flour (cpf) to wheat flour could significantly reduce the p ... | 2017 | 28260548 |
| rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with added biopolymers. | an attempt was made to analyze the elastic modulus (g0) of chickpea flour (cf)-based muffin batters made with cf alone and with added biopolymers (whey protein (wp), xanthan gum (xg), inulin (inl), and their blends) in order to evaluate their suitability to be a wheat flour (wf) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 ◦c to 90 ◦c. a rheological approach is proposed to determine the kinetic parameters (reaction orde ... | 2017 | 28231082 |
| characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. | flowable food materials express complex flow behaviour and are conventionally subjected to individual time-independent and time-dependent experiments. the present study proposes a single experiment to determine both these characteristics simultaneously in addition to determining the 'isoviscosity' to quantify and compare these properties by using a model food system like chickpea flour dispersion. the method employed here consists of the generation of five loops having increasing and decreasing ... | 2016 | 28035166 |
| removal of acid blue25 from aqueous solutions using bengal gram fruit shell (bgfs) biomass. | the feasibility for the removal of acid blue25 (ab25) by bengal gram fruit shell (bgfs), an agricultural by-product, has been investigated as an alternative for high-cost adsorbents. the impact of various experimental parameters such as dose, different dye concentration, solution ph, and temperature on the removal of acid blue25 (ab25) has been studied under the batch mode of operation. ph is a significant impact on the sorption of ab25 onto bgfs. the maximum removal of ab25 was achieved at a ph ... | 2017 | 27739901 |
| effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. | the objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (mw-ir) oven with conventional oven. legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. as a control, wheat flour containing cakes were used. weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. mw-ir baked cakes had higher specific volume, weight loss and crust co ... | 2016 | 27570282 |
| germinated, toasted and cooked chickpea as ingredients for breadmaking. | the effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. rheological properties of dough were recorded using mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. the bread made with ... | 2016 | 27478222 |
| efficacy of different fibres and flour mixes in south-asian flatbreads for reducing post-prandial glucose responses in healthy adults. | type 2 diabetes (t2dm) is increasing, particularly in south-east asia. intake of high-glycaemic foods has been positively associated with t2dm, and feasible routes to reduce the glycaemic response to carbohydrate-rich staple foods are needed. the research question was whether different fibre and legume flour mixes in flatbreads lower postprandial glucose (ppg) responses. | 2017 | 27324141 |
| preparation of gluten free bread enriched with green mussel (perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. | green mussel protein hydrolysates (gmph) utilization for the enrichment of gluten-free bread followed by characterization of flavour peptides using chromatography and electronic nose techniques have been done. the degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis was observed in pepsin digestion. gluten-free (gf) bread was formulated by using buckwheat flour (bwf), rice flour (rf) and chickpea flour (cpf) (70:20:10) and gmph were added in the range ... | 2016 | 27283688 |
| twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties. | kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. effect of process parameters like temperature (80-150 °c), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and m ... | 2014 | 26396306 |
| antihyperlipidemic activity of chickpea sprouts supplementation in ovariectomy-induced dyslipidemia in rats. | phytoestrogens are increasingly becoming popular as alternatives for hormone replacement therapy in postmenopausal condition. | 2017 | 26167000 |
| effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. | effect of substitution of brown flour (bf) with fiber rich ingredient mixture, frim (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, prim (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (beb) were studied. use of increasing amount of frim increased farinograph water absorption and amylograph peak ... | 2015 | 25892802 |
| effects of pressure, temperature, treatment time, and storage on rheological, textural, and structural properties of heat-induced chickpea gels. | pressure-induced gelatinization of chickpea flour (cf) was studied in combination with subsequent temperature-induced gelatinization. cf slurries (with 1:5 flour-to-water ratio) and cf in powder form were treated with high hydrostatic pressure (hhp), temperature (t), and treatment time (t) at three levels (200, 400, 600 mpa; 10, 25, 50 °c; 5, 15, 25 min). in order to investigate the effect of storage (s), half of the hhp-treated cf slurries were immediately analyzed for changes in oscillatory rh ... | 2015 | 28231191 |
| gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. | an increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic i ... | 2015 | 25866197 |
| influence of moisture, particle size and pulse flour composition on phase transition behavior of rice flour. | study on the phase transition characteristics is an important parameter in extrusion processing. the influence of moisture content (mc), particle size and level of cereal-pulse blend on the glass transition (tg) and melt (tm) temperatures of a ready to eat cereal-pulse formulation was determined. all samples were moisture conditioned in a 9 to 27 % with 3 % interval. tg and tm were measured by phase transition analyser (pta). a substantial decrease in tg and tm was observed as moisture content l ... | 2015 | 25829638 |
| organoleptic and glycemic properties of chickpea-wheat composite breads. | prevalence of obesity and type-2-diabetes requires dietary manipulation. it was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. four pan bread samples were prepared: white bread (wb) as standard, whole-wheat bread (wwb), wwb supplemented with chickpea flour at 25 % (25%chb) and 35 % (35%chb) levels. these breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort i ... | 2015 | 25829607 |
| techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. | salad dressings supplemented with pulse flours are novel products. a three-factor face-centered central composite design (ccd) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours. | 2016 | 25727063 |
| a study on monitoring of frying performance and oxidative stability of virgin coconut oil (vco) during continuous/prolonged deep fat frying process using chemical and ftir spectroscopy. | the performance or quality of the virgin coconut oil (vco) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °c ± 5 °c for 8 h with the help of physico-chemical and rheological parameters. chemical changes indicated that the free fatty acid (ffa) content and tba increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. initially, the peroxide value (pv) of vco sample was 3.25 meqo2/kg which ... | 2015 | 25694709 |
| structural, functional, and ace inhibitory properties of water-soluble polysaccharides from chickpea flours. | the present study aimed to characterize and investigate the functional and angiotensin-i converting enzyme (ace) inhibition activities of chickpea water-soluble polysaccharides (cpwsp). physico-chemical characteristics were determined by nuclear magnetic resonance spectroscopy (nmr), fourier transform-infrared spectroscopy (ft-ir) analysis, and x-ray diffractometry (xrd). functional properties (water holding capacity: whc, water solubility index: wsi, swelling capacity: sc, oil holding capacity: ... | 2015 | 25643994 |
| optimization and characterization of gluten-free spaghetti enriched with chickpea flour. | this work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. to the aim, the study has been organized in two subsequent trials. in the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chic ... | 2015 | 25519246 |
| gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour. | the capability of different gluten-free (gf) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic gf-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pa ... | 2015 | 25231269 |
| chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review. | chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. it is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. adding chickpeas to a foodstuff can increase their nutritional value ... | 2015 | 24915347 |
| validation of multivariate screening methodology. case study: detection of food fraud. | multivariate screening methods are increasingly being implemented but there is no worldwide harmonized criterion for their validation. this study contributes to establish protocols for validating these methodologies. we propose the following strategy: (1) establish the multivariate classification model and use receiver operating characteristic (roc) curves to optimize the significance level (α) for setting the model's boundaries. (2) evaluate the performance parameter from the contingency table ... | 2014 | 24832991 |
| enrichment of pasta with different plant proteins. | effects of supplementation of plant proteins from mushroom powder, bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. supplementation of wheat semolina was done with mushroom powder (0-12%), bengal gram flour (0-20%) and defatted soy flour (0-15%). mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of bengal gram supplemented pasta. significant corre ... | 2013 | 24426009 |
| fermentation of xylo-oligosaccharides obtained from wheat bran and bengal gram husk by lactic acid bacteria and bifidobacteria. | different strains of bifidobacteria, lactobacilli and pediococci spp. were evaluated for their utilization of xylo-oligosaccharides derived from bengal gram husk and wheat bran water extractable polysaccharides. the fermentation pattern of xylo-oligosaccharides by bacteria depends on the nature of xylo-oligosaccharides i.e. degree of polymerization and arabinose to xylose ratio as well as the bacterial strain tested, which inturn are very important for designing species-specific prebiotic xylo-o ... | 2012 | 24293694 |
| multivariate screening in food adulteration: untargeted versus targeted modelling. | two multivariate screening strategies (untargeted and targeted modelling) have been developed to compare their ability to detect food fraud. as a case study, possible adulteration of hazelnut paste is considered. two different adulterants were studied, almond paste and chickpea flour. the models were developed from near-infrared (nir) data coupled with soft independent modelling of class analogy (simca) as a classification technique. regarding the untargeted strategy, only unadulterated samples ... | 2014 | 24206702 |
| pesticide analysis in toasted barley and chickpea flours. | analytical potentiality of a modified version of the quechers (quick, easy, cheap, effective, rugged and safe) method has been studied and validated for the extraction of a group of 11 pesticides (ethoprophos, cadusafos, dimethoate, terbufos, disulfoton, chlorpyrifos-methyl, fenitrothion, pirimiphos-methyl, malathion, chlorpyrifos and fensulfothion) and some of their metabolites (malaoxon, disulfoton sulfoxide, terbufos sulfone and disulfoton sulfone) in toasted barley and chickpea flours. the m ... | 2012 | 25940740 |
| influence of dehydration process in castellano chickpea: changes in bioactive carbohydrates and functional properties. | changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. raw chickpea exhibited important levels of raffinose family of oligosaccharides (rfos), resistant starch (rs) and total dietary fibre (tdf), being insoluble dietary fibre (idf) the main fraction (94%). the dehydration process increased rfos (43%), rs (47%) and soluble dietary fiber (sdf) (59%) levels significan ... | 2011 | 21993660 |
| effect of storage on quality of fortified bengal gram sattu. | fortified bengal gram sattu was prepared following standardized sattu making procedure and fortified as per fda using wheat flour with thiamin, riboflavin, niacin, ca and fe and stored at 25°c, 65% rh and 35°c, 65% rh and at ambient condition (16-39°c, 18-98% rh) in low density polyethylene and laminated aluminum foil pouches. alcoholic acidity increased by 0.04% in different sattu samples during 180 days storage but was within the acceptable limit as per bis standard. free fatty acids content ( ... | 2010 | 23572613 |
| in vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. | in vitro starch digestibility, expected glycemic index (egi), and thermal and pasting properties of flours from pea, lentil and chickpea grown in canada under identical environmental conditions were investigated. the protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. chickpea flour showed a lower amylose content (10.8-13.5%) but higher free lipid content (6.5-7.1%) and amylose-lipid complex melting enthalpy (0.7-0.8j/g). ... | 2008 | 26047429 |
| sorption of sulfuryl fluoride by food commodities. | the use of sulfuryl fluoride, a structural fumigant for termite and woodborer control, has recently been expanded to treating stored food commodities and food facilities. there is, however, a lack of data on the sorption of sulfuryl fluoride by food commodities. knowledge about sorption is important in the context of effective treatment and residues. | 2008 | 18386851 |
| infant food from quality protein maize and chickpea: optimization for preparing and nutritional properties. | the present study had two objectives: to determine the best combination of nixtamalized maize flour (nmf) from quality protein maize and extruded chickpea flour (ecf) for producing an infant food, and to evaluate the nutritional properties of the optimized nmf/ecf mixture and the infant food. response surface methodology (rsm) was applied to determine the best combination of nmf/ecf; the experimental design (lattice simplex) generated 11 assays. mixtures from each assay were evaluated for true p ... | 2005 | 16096137 |
| quality of low-fat meatballs containing legume flours as extenders. | meatballs were extended with blackeye bean flour (bbf), chickpea flour (cf), lentil flour (lf) and rusk (r) at level of 10%. raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. cooking properties and colour parameters were evaluated. bbf and lf resulted in greater cooking yield, fat retention and moisture retention values. meatballs extended with lf were lighter than other samples. meatballs formulated with bbf had the lowest reduction in diameter. meatballs with b ... | 2005 | 22063285 |
| palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. | to determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. | 2005 | 15483639 |
| nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours. | the present study was carried out to develop papads from wheat and legume blends and to analyze them for organoleptic acceptability, nutritional quality, and keeping quality. papad is a dehydrated product prepared from dhals or rice. a firm but pliable dough is made from the flours of dhals or rice with addition of suitable seasoning. it is shaped into balls, rolled out thin, dried and toasted over open fire so as to give a light, crisp product. mung flour papads were kept as control and wheat f ... | 2003 | 15354789 |
| the effects of surfactants on adhesion, spreading, and retention of herbicide droplet on the surface of the leaves and seeds. | droplet adhesion, spreading, and retention on leaf and seed surfaces are studied in the presence of surfactants for successful formulation of a herbicide whereby efficient coverage, less wastage, and environment protection are achieved. cationic, anionic, and nonionic surfactants, e.g., htab, sdbs, and tergitol, were added to water and the static contact angle of water droplet was measured on cauliflower, cabbage, spinach leaves, french bean, wheat, and bengal gram seeds. droplet adhesion, sprea ... | 2002 | 12081025 |
| nutritional composition of selected green leafy vegetables, herbs and carrots. | six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) and protein from 9.83 percent (carrots) to 30.9 (mint) percent. ascorbic acid, beta-carotene, total iro ... | 2001 | 11678441 |
| a comparative study on hypocholesterolaemic effect of allicin, whole germinated seeds of bengal gram and guggulipid of gum gugglu. | the daily use of allicin and whole germinated bengal gram seeds for 8 weeks led to a significant decrease in serum cholesterol levels in normal volunteers with no side effects. the standard reference, guggulipid therapy, significantly (p < 0.001) reduced the mean serum cholesterol level to 142.88 +/- 24.14 mg/100 ml from an initial status of 211.91 +/- 6.23 mg/100ml (32.36% +/- 12.48% fall). allicin treatment significantly reduced the mean serum cholesterol level to 129.99 +/- 2.79 mg/100 ml fro ... | 2000 | 10815015 |
| glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. | a blend consisting of 75% malted and debranned wheat flour, toasted flours of 10% green gram, 5% bengal gram, 5% moth bean and 5% skim milk powder, consumed by seven healthy adult subjects in the form of 'chapati' (unleavened bread), showed higher blood glucose response after 30 min, as compared with blends of similar composition prepared by adopting popping or roller drying technique. no significant differences were observed in blood glucose response between the three foods at any other time in ... | 1997 | 9135772 |
| acceptability and viscosity of low cost home processed supplementary foods developed for preschool children. | four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. the organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the four supple ... | 1995 | 7784392 |
| fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein. | whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 degrees c for 18 h brought about a significant decline in phytic acid content. phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice-bengal gram dhal mixtures. improvement in starch and protein digestibility is re ... | 1995 | 7477244 |
| acceptability and viscosity of low cost home processed supplementary foods developed for pre-school children. | four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. the results of organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the ... | 1994 | 7716109 |
| development, nutritive content and shelf life of home processed supplementary foods. | four low cost supplements containing whole wheat, pearl millet, bengal gram, green gram grain and amaranth leaves employing roasting and malting methods were developed. nutritional evaluation showed that chemical composition of developed supplements was within the range prescribed for processed supplements and could meet satisfactorily one third requirements of protein, energy, iron and calcium for young children. developed supplements were stored in three packings, polythene bags, tins with lid ... | 1994 | 7971774 |
| effect of oil treatments on the levels of antinutritional factors in callosobruchus chinensis (l.) infested stored pulses. | coconut, groundnut and mustard oil treated whole red gram, green gram and bengal gram were infested with callosobruchus chinensis (l.), stored for 6 months, and observed at monthly intervals for antinutritional factors (phytic acid, trypsin inhibitor activity (tia) and saponins). the values of phytic acid and tia of treated and untreated pulses were similar at month one. the saponin content of green gram and bengal gram were, however, higher in control than the oil treated pulses at month one. f ... | 1993 | 8121473 |
| lipid oxidation and metmyoglobin formation in sausages containing chickpea flour. | rapid lipid oxidation and metmyoglobin formation in sausages containing up to 30% chickpea flour is due to the presence of lipoxidase in chickpea flour. this enzyme oxidises the unsaturated fats present to peroxides (or related compounds) which then catalyse myoglobin oxidation. heat treatment of chickpea flour at 80° c for 1 h in water prior to its addition to the batter will prevent both accelerated lipid and myoglobin oxidation in these sausages. an antioxidant containing α-tocopherol and asc ... | 1984 | 22054856 |
| utilization of chickpea flour in sausages. | 'english' type fresh skinless sausages were prepared in which some of the meat (mutton, pork or beef) was replaced on a protein to protein basis by chickpea flour. the acceptability of mutton sausages containing chickpea flour was not affected at levels of substitution up to 40%, whereas pork and beef sausages were significantly less acceptable at substitution levels above 30%. in all the sausages incorporation of chickpea flour led to increased cooking losses and softer textures. incorporation ... | 1984 | 22054748 |
| nucleic acid characterisation from developing bengal gram cotyledons. | | 1981 | 6171507 |
| rna polymerase & protein synthesizing activity in developing bengal gram cotyledons. | | 1978 | 738744 |
| effect of indole-3-acetic acid on the synthesis of cyclic 3'-5' adenosine phosphate by bengal gram seeds. | | 1971 | 4325495 |
| chromatographic amino acid pattern of various protein fractions of bengal gram. | | 1968 | 5680421 |
| bengal gram preparation for diabetes. | | 1964 | 14240699 |
| a bengal gram preparation for diabetes. | | 1963 | 14120842 |
| kwashiorkor treated with bengal gram flour as compared to milk. | | 1963 | 14120841 |
| the effect of a supplementary protein food containing fish flour, groundnut flour and bengal gram flour and fortified with vitamins on the growth and nutritional status of children. | | 1963 | 14053231 |
| nutritive value of fortified coconut meal and low-cost protein foods containing coconut meal, groundnut flour and bengal-gram flour. | | 1962 | 13993425 |
| supplementary value of peanut flour, chickpea flour and skim-milk powder and their blends to maize-tapioca diet. | | 1962 | 13919759 |
| the supplementary value of coconut meal, groundnut meal, bengal gram, low-cost protein food and skim milk powder to tapioca-rice diet. | | 1961 | 13775406 |
| biosynthesis of riboflavin in bengal gram seedlings. | | 1960 | 13727531 |
| nutritive value of the proteins of bengal gram of high and low protein content. | | 1960 | 13697356 |
| the comparative value of soyabean and bengal gram as supplements to the poor south indian rice diet. | | 1956 | 13385021 |