S Bishnoi

Biographic Data

ID7254114
NAMES Bishnoi
GIVEN NAMESS
FAMILY NAMEBishnoi
SIGNATUREBISHNOI S
VERIFIEDNo
TOTAL WORKS2
TOTAL CITATIONS0
AUTHOR COUNT2
EDITOR COUNT0
FIRST PUBLICATION YEAR1998
LATEST PUBLICATION YEAR2000
H-INDEX0

  • Effects of domestic processing and cooking on in vitro protein digestibility of pigeon pea

    A Duhan, NEELAM KHETARPAUL et al.ARTICLEEcology of Food and Nutrition2000

    Protein digestibility (in vitro) was found to be 35.0 to 47.1 per cent in raw unprocessed seeds of different pigeon pea cultivars. Significant (p < 0.05) varietal differences were noticed. Low protein digestibility was attributed to the presence of phytates, trypsin inhibitors and polyphenols in pigeon pea. Various domestic processing and cooking treatments viz. soaking, dehulling, germination, cooking etc. improved the in vitro digestibility of …

  • Improvement in starch digestibility ( in vitro ) of various Pigeonpea cultivars through processing and cooking

    A Duhan, NEELAM KHETARPAUL et al.ARTICLEEcology of Food and Nutrition1998

    The starch digestibility of raw unprocessed seeds of different pigeonpea cultivars viz., ICPL‐87, ICPL‐151, UPAS‐120 and Manak ranged from 11.7 to 20.6 mg maltose released/g flour. Starch digestibility (in vitro) improved significantly (P<0.05) to varying extents by the common methods of domestic processing and cooking including soaking, dehulling, ordinary and pressure cooking and sprouting. Soaking for varying periods could increase the starch …