Table of contents
Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution
Neelam Khetarpaul, Renu Garg, Rajni GoyalPresoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was…
Contents and digestibility of carbohydrates of ricebean and fababean as affected by simple inexpensive processing methods
K. Saharan, N. Khetarpaul, S. BishnoiRicebean (RB‐32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g/100g) and non‐reducing sugars (5.0g/100g) than fababean (VH‐82‐1). On the other hand, the…
Optimisation of the utilisation of cashew apple in yogurt production
S.O. AroyeunCashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY‐A) had a higher vitamin C content of 53.70g/100ml than both samples B and…
Legumes and grains are important sources of selenium in the Mauritian vegetarian diet
A.H. Subratty, A. Seebhujun, N. Khadaroo, A. Fakira‐Jhurry, C. Reesaul, F.B.H. GunnyThis article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method…
Efficacy of Zotrim: a herbal weight loss preparation
C.H.S. RuxtonA consumer survey was undertaken to test the efficacy of Zotrim, a herbal preparation commercially available as an over the counter weight loss aid. A total of 48 subjects…
Physical fitness and health‐related parameters in Flemish life‐long vegetarians: a pilot study
Peter Clarys, Peter Deriemaeker, Marcel Hebbelinck, David Bosmans, Bjorn BertierThis study was designed to assess the physical fitness and health status in 36 life‐long vegetarians. Besides a general questionnaire a dietary diary was completed and several…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji