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Article
Publication date: 17 July 2009

Darshan Punia, Manju Gupta, Shashi Kala Yadav and Neelam Khetarpaul

This study aims to analyze iodine content in various foods and water.

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Abstract

Purpose

This study aims to analyze iodine content in various foods and water.

Design/methodology/approach

Food and water samples were collected from rural and urban areas of different agroclimatic zones of Haryana State, India, and analyzed for iodine content by a standard method.

Findings

A wide variation was observed in the iodine content of cereals, pulses, vegetables, fruits and milk. The iodine content in water samples varied from source to source and from zone to zone.

Research limitations/implications

The investigators could not obtain sufficient samples of pulses and fruits for analysis from rural areas as they are not grown by farmers in their fields.

Originality/value

The study is original and innovative. The values of iodine for various foods are not available in the literature, and thus data of the present study will be useful to researchers, nutritionists, food scientists and dieticians.

Details

Nutrition & Food Science, vol. 39 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 2005

Shalini Hooda and Sudesh Jood

Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high…

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Abstract

Purpose

Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high protein content (25 per cent), lysins (5.7g/16gN), soluble (20 per cent) and insoluble (28 per cent) dietary fibre besides being rich in calcium, iron and beta‐carotene. Fenugreek seeds contain 20 per cent soluble fibre (gum), which can act as functional agent in wheat dough. The presence of bitter saponins in fenugreek seeds limits their acceptability in foods. However, it has been possible to debitter fenugreek seeds by using various domestic processing methods. Therefore, their use can be exploited as functional and nutritional food as well as therapeutic agents. Hence, in the present study efforts have been made to develop wheat‐fenugreek‐based health bread.

Design/methodology/approach

In commonly grown varieties of wheat, namely WH‐423, and fenugreek namely Pusa, early bunching was obtained. Fenugreek seeds were divided into three portions. One portion was left unprocessed (raw), while the other two portions were soaked (12hr at 37C) and germinated (48hr at 37C) separately. Soaked and germinated samples were dried at 55‐60C. Dried samples of raw, soaked and germinated seeds were ground to fine powder. Fenugreek seed powder (raw, soaked and germinated) was blended separately with wheat flour at different levels, namely 5, 10, 15 and 20 per cent. Breads from control and supplemented flours were baked in replicates. Baking, organoleptic and nutritional characteristics were analysed in the control and supplemented breads. The data were statistically analyzed in complete randomized design for analysis of variance according to the standard method.

Findings

Supplementation of wheat flour with fenugreek flour from 5 to 20 per cent levels increased the protein, lysine, minerals and fibre contents of bread. Additions of fenugreek (raw, soaked and germinated) up to the level of 15 per cent produced bread with a satisfactory loaf volume and other sensory quality attributes (crumb colour, crumb texture, taste etc.), whereas the 20 per cent level of supplementation caused a depression effect in loaf volume and the breads were found to be bitter in taste, However, among the various supplemented breads, germinated fenugreek flour‐supplemented bread at 15 per cent level showed satisfactory baking and organoleptic characteristics and contained an appreciable amount of protein (24 per cent), total lysine (3.02g/100g protein), dietary fibre (12.04 per cent) and minerals.

Practical implications

Fast food are becoming as popular, as in developing countries. Keeping this fact in view, in the present study, health breads were prepared. The developed product had good acceptability, was nutritionally rich and had therapeutic value. So, these can be considered for commercialization.

Originality/value

As fenugreek seeds contain 20 per cent soluble fibre (gum), and 5.7g/16gN lysine contents, the soluble fibre of fenugreek seeds has been reported to reduce blood sugar and cholesterol levels. Therefore, their use can be exploited in the development of health foods.

Details

Nutrition & Food Science, vol. 35 no. 4
Type: Research Article
ISSN: 0034-6659

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