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Development of pre-digested protein-rich food based on Indian oilseed meals and pulses. II.

Rao, N. N. and Rao, T. N. R. and Shanthamma, M. S. (1972) Development of pre-digested protein-rich food based on Indian oilseed meals and pulses. II. Journal of Food Science and Technology (Mysore), 9 (2). 57-62, 10 ref..

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A study was made of the application of the basic techniques used in conventional miso fermentation of soybeans in Japan to the preparation of pre-digested protein-rich foods from Indian oilseed meals and pulses. A combination of peanut flour (defatted) and Bengal gram in the ratio of 2:1 or 13:7 resulted in a good fermented miso-like product, a flow sheet for the process is given. Salt concn. necessary could be effectively reduced from the usual 7-10% down to 2% by the addition of 1% alcoholic extracts of pepper and chillies; this shortened the fermentation period and yielded a sweetish miso-like product. It was found that the rice used in the preparation of rice-koji could be replaced by corn or jowar with only a slight modification of the process. The final product can be successfully dried in a vacuum shelf drier.

Item Type: Article
Uncontrolled Keywords: FERMENTATION-; Fermentation of oilseeds & pulses; GROUNDNUTS-; Fermentation of /peanut flour/; FLOUR-; CHICK-PEAS-; Fermentation of /Bengal gram/; SODIUM-CHLORIDE; /Salt/ in fermented legume product; PEPPER-; /pepper extract in fermented legume product; CHILLIES-; /chilli extract/ in fermented legume product; DRYING-; Drying of fermented legume product; CORN-; /Corn/ in koji manufacture; MILLET-; /jowar/ in koji manufacture; KOJI-; /Corn; jowar/ in koji manufacture; PROTEINS-(UNCONVENTIONAL); Protein-rich fermented legume product
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 10:14
Last Modified: 17 Mar 2010 10:14
URI: http://ir.cftri.com/id/eprint/7229

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