Jamuna Prakash

• Ph.D. Food Science
• Professor at University of Mysore

The objective of the study was to fortify whole chickpea (Cicer arietinum L.) with iron and zinc through germination in mineral fortified soak water and analyze the effect of dehulling and cooking on its nutritional quality. Whole chickpea grains were soaked in water fortified with either zinc or iron at two levels and germinated. Grains germinated...

Background and objective The study explored the content and in vitro availability of phenolics and flavonoids from wheat flour products fortified with minerals and/or wheat bran (WB) subjected to simulated digestion. The products were flat unleavened breads (roasted or deep fried) prepared with either whole (WWF) or refined wheat flour (RWF). Exper...

The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in proportions of 1.2, 1.6, and 2.0 wt./vol.%) was added to the low fat cream network (in proportions of 18, 19, and 20%) and its effec...

The present study was designed to investigate the flavor potentiating effect of an additive, Mono Sodium Glutamate (MSG) for an Indian fried product namely ‘ Poori ’ prepared with spices. Poories were prepared with three levels of MSG, 50, 75 and 100mg/100g of flour. Four spices namely, chili, omum, pepper and cumin were used for addition to poorie...

Pickles occupy an important place among the processed traditional foods in India. Pickling of vegetables with traditional herbs and spices has good scope for the trade development overseas as India is the second largest vegetable producer in the world. Different variants of gherkin (Curcumis anguria) pickles were developed using the traditional her...

The status of food safety at a food court in Bangalore city was studied through risk determinants which defined the relationship between prerequisites (PRP), operational prerequisites (OPRP) and critical control point (CCP). Six Food Business Operators (FBO) were identified and data collected through visual observation and verification of the flow...

Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor pote...

Fermentation is a widely used processing technique of historic relevance for cereals and legumes, generating a variety of products with different flavors. Fermentation has unique nutritional and health benefits, enhancing some nutrients during the process, improving digestibility and availability of others, and reducing antinutritional factors. It...

The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed...

The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled...

Casein and soybean are superior quality proteins; however, these are known to inhibit mineral absorption. These investigations were aimed at enzymatic modification of these proteins and to study their effect on mineral bioaccessibility. Casein and soybean proteins were hydrolyzed with alcalase and trypsin individually under optimum conditions. The...

The antioxidant activity (AA) of green gram germinated in mineralfortified water (with iron at 100 or 200 mg/100 mL or zinc at 50 or 100 mg/100 mL), cooked under pressure (PC), or microwaved and subjected to digestive enzyme treatment was determined by using three assay methods. Total AA showed that dehulled grains (DG) had higher AA than whole gra...

The functional properties of the selected legume flours from organic and non-organic sources were studied. The chosen legume samples were decorticated red gram (Cajanuscajan) and lentil (Lens culinaris). The legume flours were analysed for nutrient composition and functional properties i.e. bulk density, nitrogen solubility, water absorption capaci...

Tamarind (Tamarindus indica), an acidulant spice, is a rich source of tartaric acid, an iron absorption promoter. Hence, in this context, the study aimed at formulating iron fortified tamarind based spice mixes used for South Indian dishes (Puliyogare, Rasam, Bisibele-bhat and Sambar) and analyze their nutritional and sensory quality. Masala powder...

Edible components of Citrus aurantium (bitter orange) fruit i.e. whole fruit, separated peel and pulp, and processed preserved products, namely salt pickle, chilli pickle, and sweet preserve were analyzed for antioxidant potential by various in vitro assays. The antioxidants components were extracted in different media and freeze dried. Methanol an...

Fruit pomace, a byproduct of the fruit juice industry, is a rich source of nutrients and bioactive components. The study explored chemical composition and bioactive potential of pomace from selected fruits. Results revealed that fruit pomace was rich in dietary fiber (insoluble fiber: 24.15–31.83%; soluble fiber: 0.43–19.71%). Both orange and sweet...

Cereals and legumes are important part of dietaries and contribute substantially to nutrient intake of human beings. They are significant source of energy, protein, dietary fiber, vitamins, minerals, and phytochemicals. Primary processing of cereals and legumes is an essential component of their preparation before use. For some grains, dehusking is...

This study involved analyzing antioxidant properties of spices, namely clove (Syzygiumaromaticum Linn.), cinnamon (Cinnamomum verum, syn C. zeylanicum Blume) and sumac(Rhus coriaria L.) and exploring their efficacy in a food system. In the first part of thestudy, the antioxidant activity of water extract of spices treated at different temperaturesw...

Nutrition transition is said to be one of the major causes of rising incidences of non-communicable diseases in Indian population. One of the major changes observed in dietary patterns is consumption of processed foods and eating away from home. This has impacted the nutritional status of populations across many regions. The objective of the study...

Papaya is a very popular fruit grown in tropical countries and belongs to the family of Carcicaceae. Nutritionally papaya is a rich source of carotenoids and also provides fair amounts of B complex vitamins, ascorbic acid and minerals. Papaya can be processed to obtain many preserved products such as candy, jams and jellies. It also can be converte...

The investigation aimed at formulation of iron fortified tamarind (Tamarindus indica) candies and analysis of its nutritional composition, bioaccessible iron and sensory acceptability. Candies were formulated using tamarind paste, sugar, salts, spices and pectin. Ferrous sulfate or ferrous fumarate was used as fortificant to yield 30 mg iron/100 g...

Different drying methods were investigated for dehydration of turmeric rhizomes (Curcuma longa L.) for getting good colour and quality. Sun drying normal [SDN, 30-37⁰C and 30-35% relative humidity (RH)], sun drying coupled with black surface (SDB, 38-60⁰C and 28-31% RH), hot air (HA, 50±2⁰C and 58-63% RH), and low humidity air (LHA, 50⁰C and 28-30%...

The effects of heat treatment and extraction solvents (pure/aqueous acetone, ethanol, methanol) on antioxidant activity (AA) and components of clove (Syzygium aromaticum Linn) were studied. Clove was subjected to dry heat treatment (microwave and roasting) and the AA measured by free radical scavenging activity (FRSA), reducing power (RP), and phos...

Expanded rice, prepared from pre-gelatinized milled rice by sand roasting method, is a popular snack food of India. Five high-yielding rice varieties of Hill zone of Karnataka state, viz., IET-13901, KHP-2, KHP-5, KHP-10, and Intan were screened for puffing quality based on their physicochemical, functional, nutritional and organoleptic parameters...

Whole grains are rich in antioxidant components (AC), most of which are bound to fibre fraction and released during digestion. The study investigated the effect of digestive enzymes on the antioxidant properties of fibre-rich fractions from wheat (Triticum aestivum), finger millet (Eleusine coracana), pearl millet (Pennisetum typhoides) and sorghum...

Dehydrated carrot pomace was assessed for the feasibility of incorporating into baked product by partial substitution of refined flour at 4, 8, and 12% level. As carrot pomace is a good source of antioxidant components and dietary fiber, especially soluble fiber, it was added to the cookies. Carrot pomace and products were analyzed for chemical com...

Dehydrated peels from ash gourd (Benincasa hispida), ridge gourd (Luffa acutangula), and cho-chow marrow (Sechium edule) were analyzed for chemical composition and bioactive potential. The range of constituents per 100g dry peels were protein, 3 to 15 g; insoluble fiber, 45 to 58 g; ether extractives, 2.3 to 3.3 g; iron, 5.1 to 17.4 mg; calcium, 30...

The objective was to formulate premixes using natural ingredients, namely, amaranth (Amaranthus sp, Premix-I) or cauliflower (Brassica oleracea, Premix-II) leaves, flax seeds (Linum usitatissimum), cumin (Cuminum cyminum) and fenugreek seeds (Trigonella foenum) and evaluate their efficacy for value addition. Raw materials and premixes were analyzed...

Introduction: Two flavouring ingredients largely used in Iran, namely, dehydrated whole lime (Citrus latifolia) and shallot (Allium cepa var. aggregatum) powders were analysed for nutritional composition and antioxidant properties. Methods: The dehydrated spice powders were analysed for nutritional composition using standard AOAC techniques. Antiox...

Grain quality characteristics of selected rice varieties were analyzed for physicochemical and cooking quality traits and compared with local check Rajamudi. The rice varieties selected for the study were IET 13901, KHP-5, KHP-10, KHP-2 and Rajamudi, released from Agricultural Research Station (Paddy), Mudigere. Length and breadth of reported varie...

Papaya is a very popular fruit grown in tropical countries and belongs to the family of Carcicaceae. Nutritionally papaya is a rich source of carotenoids and also provides fair amounts of B complex vitamins, ascorbic acid and minerals. Papaya can be processed to obtain many preserved products such as candy, jams and jellies. It also can be converte...

Fruit juices are common man’s beverages and sold at public places. Since they are known for carrying heavy microbial load, the present investigation was undertaken to enumerate and identify the microorganisms in fruit juices (sweet lime, orange and pineapple) selected from three different street vended shops (source A, B and C) in Mysore. The juice...

Iron deficiency anemia is a widespread nutritional problem. Children are particularly vulnerable due to poor maternal iron status and inadequate diet. Since iron plays a vital role in neurological development, its deficiency in early life can lead to altered cognition and motor development. Severe iron deficiency during infancy can affect the major...

a b s t r a c t Iron deficiency anaemia and zinc deficiency have been persistent public health problems worldwide. Both deficiencies are attributed to poor bioavailability of minerals. The investigation was undertaken to study the effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc. Corn flour matr...

Safe and adequate food is a human right issue, safety being a prime quality attribute without which food is unfit for consumption. Food safety regulations are framed to exercise control over all types of food produced, processed and sold so that the customer is assured that the food consumed will not cause any harm. From the Indian perspective, glo...

The nutritional composition and antioxidant activity (in aqueose and solvent extracts) of two medicinal plants of Iranian origin Borage (Echium amoenum) and Valerian (Valerian officinalis) used as tea were determined. Samples were analyzed for antioxidant components viz. polyphenols, vitamin C, β carotene, flavonoids, anthocyanins and tannins. Anti...

Cereals are a major source of carbohydrates in diet occurring as soluble and insoluble non-starch polysaccharides, including dietary fibre. Dietary fibre plays an important role in the intestinal health and appears to be significantly associated with lower risk of developing coronary heart disease, stroke, hypertension, diabetes and obesity. They c...

Cereals are a major source of carbohydrates in diet occurring as soluble and insoluble non-starch polysaccharides, including dietary fibre. Dietary fibre plays an important role in the intestinal health and appears to be significantly associated with lower risk of developing coronary heart disease, stroke, hypertension, diabetes and obesity . They...

Background: Growth is generally steady and slow during the preschool and school-age years, but it can be erratic in individual children, with periods of no growth followed by growth spurts. Methods:The present study was carried out in urban and rural areas of Mysore taluk; 850 (434-urban and 416-rural) children were randomly recruited and their so...

Background:Food intake of an adult womenshould be adequate to meet the nutrient requirements. As inadequate dietary intake leads to deficiency disorders.Theobjective of study was todetermine the dietary adequacy of women from urban and rural area of Mysore. Methods:A total of 756 women aged between 28- 33 years were recruited for the study and die...

The present investigation focused on determining ionizable iron from legumes, their water soluble protein fraction (albumin), and enzyme hydrolyzed albumin in the presence and absence of external iron. The legumes chosen were decorticated chick pea (Cicer arietinum), green gram (Phaseolus aureus Roxb), lentil (Lens esculenta), and defatted soy (Gly...

The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60 °C for 10–12 h. The fresh a...

Growing urbanization gives rise to slums, which are densely populated peri-urban areas housing underprivileged populations. The nutritional status of children in slum areas can be compromised due to poor living environs despite availability of many urban health care facilities. The present cross-sectional study was undertaken to determine the nutri...

Objective of the study was to evaluate antibacterial potential of aqueous and methanolic extracts roots of ginger, valerian, shallot bulb, flower of borage and whole fruit of lime against Escherichia coli, Klebsiella pneumoniae, Salmonella typhi, Pseudomonas aeruginosa, Bacillus subtilis, Bacillus cereus and Staphylococcus aureus as test bacteria,...

Valerian (Valeriana officinalis) belonging to valerianaceae family is a well known herb and medicinal plant that has been widely used all over the world especially in Europe, China and Middle East. It is widely used as a sleep aid and sedative in many parts of the world but is also known to relax smooth muscle, hence used for treating stomach and i...

The objective of the study was to develop muffins enriched with dietary fibre by addition of carrot powder, whole Bengal gram and wheat bran, and to assess their sensory properties, nutritional composition and storage stability. A total of ten muffin formulations were prepared, one control vanilla muffin, and nine with added ingredients , each at t...

The objective of the study was to assess the quality of packed school lunch given to pre-schoolers for its nutritional value and to assess the impact of nutrition education to parents to improve the nutritional quality of the lunch. Children (n=70, with control and experiment groups, 35 each) from 3 schools in Mysore city were part of the study. Th...

Valerian (Valeriana officinalis) belonging to valerianaceae family is a well known herb and medicinal plant that has been widely used all over the world especially in Europe, China and Middle East. It is widely used as a sleep aid and sedative in many parts of the world but is also known to relax smooth muscle, hence used for treating stomach and i...

The aim of study was to determine the nutritional quality of whole wheat (WWF) and its milled fractions namely refined wheat flour (RWF), fine semolina (FS) and coarse semolina (CS), representing different particle size and matrix. Samples from the same batch of wheat were analyzed for selected nutrients, in vitro digestibility of starch (IVSD) and...

The study aimed to analyse the nutritional quality, antioxidant components and activity of three varieties of corn based ready-to- eat (RTE) breakfast cereals (BFC) enriched with strawberry, banana and mango. Fruit-enriched corn based breakfast cereals manufactured in India were purchased and ground to obtain homogeneous samples for analysis. The c...

Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fi...

Effect of replacement of wheat flour with a combination of soy protein isolate, oat bran and chickpea flour (SPOBCP) at the levels of 20%, 40% and 60% and addition of combination of additives such as fungal α-amylase, dry gluten powder, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose (CA) on the rheological and nutritional characteristics...

The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 - 84% were used for determination of PC...

The present study addresses the enzymatic changes during germination and possible improvements in nutritional quality of some legume seeds. Mung bean (Phascolus aureus), cowpea (Vigna catjang), lentil (Lens culinaris) and chickpea (Cicer arietinum) were used as raw materials. Untreated, soaked and germinated samples for 24, 48 and 72 h were analyse...

The chemical composition and antioxidant activity (in aqueous and solvent extracts) of Ginger root (Zingiber officinale) were determined. The antioxidant components analysed were polyphenols, vitamin C, β carotene, flavonoids and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were...

The study was aimed to formulate micronutrient rich products with dried greens. 'Keerae' (Amaranthus paniculatus) and 'shepu' (Peucedanum graveolens) greens were steam blanched after chemical pretreatment and dried in hot air oven. Dried greens were analyzed for proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehy...

This study reports the chemical composition and antioxidant potential of pulp waste from two vegetables, carrot (Daucus carota) and beetroot (Beta vulgaris). Different in vitro assays used for determining antioxidant potential of extracts of pulp wastes were: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power and total...

The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, ri...

Effect of replacement of wheat flour with 5, 10 and 15% dried moringa leaves (Moringa oleifera Lam) powder (DML) on the rheological, microstructural, nutritional and quality characteristics of cookies was studied. Incorporation of increasing amount of DML from 0 to 15% increased farinograph water absorption and decreased dough stability, amylograph...

The effect of incorporating soy on quality of a deep-fried product was investigated. Defatted soy flour was pretreated with microwave heat, pressure heat and enzyme and incorporated at 20% level to the product prepared with Bengal gram. Product without soy served as control. They were stored in different packaging materials at room and low temperat...

Composite weaning foods using cereals, legumes and vegetables were formulated and analyzed for nutrients, functional properties, sensory attributes and storage stability. Germinated, dried and dehulled legumes, green gram (Phaseolus aureus) and lentil (Lens culinaris) and wheat, rice, carrot and skim milk were mixed in different proportions to get...

The investigation aimed at studying the influence of soya proteins on in vitro dialysability of exogenous iron and zinc. Soyabean was processed into various components like soya flour (SF), concentrate (SC) and isolate (SI) and two peptides (<30 kDa and >30 kDa). The protein contents of SF, SC and SI were 51, 62 and 78 g/100 g, respectively. Their...

Ungerminated and germinated green gram (Phaseolus aureus) were analyzed for chemical composition and functional properties. Four dosai mixes were prepared. The composition of the mix was a cereal, rice flour or wheat semolina 50%, germinated green gram flour 46%, salt 3.5% and sodium bicarbonate 0.5%. Dosai mix samples were evaluated for moisture s...

Mineral content and bioaccessibility of 4 home-made composite meals and 6 commercial ready-to-eat (RTE) foods were assessed. Bioaccessibility of Fe from composite meals based on 4 staple cereals ranged from 1.5% (finger millet meal) to 4.7% (wheat meal), while that of Zn, from 8.5% (rice meal) to 0.31% (sorghum meal) and of Ca, from 5.1% (wheat mea...

The effects of incorporating soy flour (at 20% level) and additives on fat uptake, shelf stability and keeping quality of a traditional deep-fried snack prepared with rice and black gram was studied. The additives used for experimental products were citric acid (0.5%), pectin (0.5%) and potassium sulphate (1.0%) along with soy flour. Incorporation...

The influences of proximal and distal determinants of dietary adequacy of children from an urban slum in India were analyzed. Children numbering 271 (5-14 years) and their mothers were enrolled for the study. Intake of all nutrients except protein was inadequate in the dietaries of children. Among distal determinants, associations were found betwee...

The effect of moist and dry heat processing on lysine content of selected foods was investigated. Two moist heat (open and closed vessel) and dry heat (microwave and hot air oven) methods were chosen for processing samples from cereal, oilseed and pulse groups with whey protein concentrate as reference sample. Unheated samples served as controls. T...

The objective of the investigation was to incorporate soy proteins to sorghum (Sorghum vulgare) flour in preparation of an Indian traditional deep fried product, Seviya and study the acceptability and shelf stability of the products. Seviya was prepared by incorporating soy protein concentrate at 10, 15 and 20% levels to sorghum flour which served...

To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied for their antioxidant activity in different systems at multiple concentrations. Total antioxidant activity assessed by phosphomolybdenum method, free radical...

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up t...

The objective of the investigation was to analyse energy protein adequacy of the diets of Indian children residing in an urban slum. The subjects numbering 271 between the ages of 4-14 years resided in a slum in Mysore city in South India. Nutritional status of children and mothers were determined by standard procedures. Background information was...

The objective of the study was to analyze the influence of antioxidant components on antioxidant activity of dehydrated green leafy vegetables (GLV), namely, Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella feonum graecum. The edible portion of the GLV was chemically treated, steam blanched, oven dried and analyzed for antioxidant...

Purpose The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks. Design/methodology/approach A wheat‐based snack Diamond cuts , and a rice and gram‐based spicy snack Kodbale , were chosen. The products were prepared by incorporating to the...

Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature,...

The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus),...

The study was undertaken with the objective of analysing the bioavailable iron, calcium and related constituents in rice flakes of four different thicknesses. Rice flakes of four different thicknesses were procured from four different commercial sources. They were analysed for moisture, mineral, iron, calcium, phosphorous, dietary fibre and phytin...

The objective of the study was to analyze the functional and nutritional properties of enzymatically hydrolyzed whey protein concentrate (WPC) and to formulate a beverage mix. WPC hydrolysates were produced using fungal protease and papain, at time intervals of 20, 40 and 60min and were analyzed for proximate composition and functional properties....

Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron et...