Effect of Some Fungicides on extracellular enzymes ofSclerotium rolfsii sacc
✍ Scribed by Ohazurike, N. C.
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 370 KB
- Volume
- 40
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Effect of fungicideson Sclerorium rolfsii sacc.
Sensory evaluation
The colour, appearance, flavour, texture, taste and overall acceptability of fermented cereal-legume-whey blends varied from 'desirable' to 'moderately desirable'. Various products such as 'biscuits', 'weaning mixtures', dosa, idli and vadu prepared from such fermented blends were organoleptically acceptable to the human palate.
In summary, whey addition and fermentation did not change the iron, calcium and phosphorus content of the ricebengalgram dhal blends. However, whey incorporation enhanced the HC1-extractability of minerals which was further increased when the whey containing blends were fermented. A corresponding increase in non-phytate P and decrease in phytate P was noticed with the addition of whey and fermentation. The availability of minerals from plant foods such as cereals and legumes is limited by the presence of antinutrients. Consumption of fermented cereal-legume blends might help to ameliorate the prevalent mineral deficiencies in population where these foods are dietary staples.