| sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (triticum aestivum)-bengal gram (cicer arietinum) mixes with or without a green leafy vegetable. | biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. the final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. the acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7 ... | 1992 | 1438072 |
| glycaemic index of conventional carbohydrate meals. | the glycaemic index (gi) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional indian meals containing semolina (triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (phaseolus mungo), green gram dhal (phaseolus aureus) or bengal gram dhal (cicer arietum)). there were no significant differences among meals in mean gi except for meals based o ... | 1992 | 1445824 |
| lipodiatic activity of bengal gram. | | 1971 | 5138953 |
| bengal gram proteins--their effect on serum lipids in albino rats. | | 1966 | 5914881 |
| protein accumulation and protein quality of bengal gram (cicer arietinum) cotyledons during development. | | 1981 | 7204758 |
| possible dietary protective factors in relation to the distribution of duodenal ulcer in india and bangladesh. | in india there are regions of high incidence and regions of low incidence of duodenal ulcer. rats prefed for two weeks on diets from low incidence areas developed significantly fewer rumenal ulcers after pyloric ligation than rats fed on diets from high incidence areas. the protective action was found in various individual items of food taken from the diets of low incidence areas. unrefined wheat and rice, certain pulses (black gram, green gram, horse gram), some millets (sava, kutki, ragi), soy ... | 1980 | 7461465 |
| influence of legume blends on fried papad quality. | legumes and their blends are widely used for the production of papads. papads with low fat content would be a boon to populations looking for low-calorie foods with retention of organoleptic profile. judicious blending of legumes such as black gram, green gram, bengal gram, red gram and cowpea revealed that low-fat fried papads could be prepared from a blend of 40:36:24 blend of bengal gram:black gram:green gram flours. the blend had 15.6% lower fat content as compared to the control prepared fr ... | 2000 | 11103303 |
| economy of fertilizer nitrogen through organic sources in rain-fed rice-legume cropping systems in west bengal, india. | field experiments were conducted at a farmers" plot adjacent to the regional research station, red and laterite zone, sub-center sekhampur (birbhum district) of west bengal, india, situated 23 degrees 24' n latitude, 87 degrees 24' e longitude, to study the effect of different bio- and organic sources of nutrients instead of total fertilizer n in terms of crop productivity in the sequence and building up of soil fertility. during the wet seasons of 1997 and 1998, 12 combinations of bio- and orga ... | 2001 | 12805756 |
| acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. | eight types of supplementary foods based on popped cereals (wheat, ragi, bajra and sorghum) blended with legumes (soy and bengal gram) and fortified with essential vitamins and minerals were developed on a pilot plant scale. four of the supplements were prepared with cereals, soy flour (sf) and bengal gram (bg) dhal and the other four were prepared with combinations of cereals and sf. these blends were mixed with jaggery (obtained by boiling juice out of sugarcane) syrup and pressed into compact ... | 0 | 10517282 |
| 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 |
| bengal gram preparation for diabetes. | | 1964 | 14240699 |
| a bengal gram preparation for diabetes. | | 1963 | 14120842 |