PPT-Nutritive and Non nutritive components of Pulses: Implicati

nutrition amp health Dr Jagdish Singh Head Basic Science Division Indian Institute of Pulses Research Kanpur India PulsesIntroduction Pulses an important component of agricultural food crops . Soria Miriam PrezMateos and Mar Villamiel a Instituto de Investigacin en Ciencias de la Alime ntacin CIAL CSIC UAM CEI CSICUAM Nicols Cabrera 9 28049Mad rid Spain Instituto de Ciencia y Tecnologa de Alimentos y N utricin ICTAN CSIC Jos Antonio Nova Proximate composition Nutritive value Mineral elementcontentsINTRODUCTIONVegetables contain indigestible fibre which can calmVegetables are of great importance in the tropics andmovement prevent co TABLE IIIReducing Sugars, Total Soluble Sugars, Stacchyose, and Raffinose Contentsin Amaranth During GerminationaSample/ Total SolubleGermination Time Reducing Sugars Sugars Raffinose Stacchyose(hr) ( S: Sensory & Nutritive Qualities of Food S:Sensory and Nutritive Qualities of FoodRose Petal Tea as an Antioxidant- YYYYYAKAKAKAKOOOOVVVVV VVVVVINOKURINOKURINOKURINOKUR, , , , VVVVICTICTICTICTOROR - bles can be used in a variety of recipes. To rehydrate vegetables, add 1 part vegetable with 2 parts water. Simmer for about 10-15 minutes, or soak for 1-2 hours. It is not necessary to rehydrate S: Sensory & Nutritive Qualities of Food JFS Sensory and Nutritive Qualities of Food Influence of Pre-drying Treatments on Qualityand Safety of Sun-dried Tomatoes. Part I: Useof Steam Blanching, Boili S: Sensory & Nutritive Qualities of Food JFS Sensory and Nutritive Qualities of Food Influence of Pre-drying Treatments on Qualityand Safety of Sun-dried Tomatoes. Part I: Useof Steam Blanching, Boili Galen Veins carry purple nutritive blood from liver, in a slow movement. Blood moved by body January . 15, 2010. Questions?. Follow up: . Nutritive versus non-nutritive suck. Suck-swallow. Breastfeeding/. breastmilk. Nutritive suck (NS). Non-nutritive suck (NNS). Sucking rhythm. Sucking rate. Jenna Guadagna and Yimy Rodrieguez . Dr.DeNysschen. Introduction to Dietetics . Summer 2015. Nutritive vs. Nonnutritive Sweetener . Nutritive Sweetener. Carbohydrate. Energy . Natural, Processed, Added. Fish. Topics. Types of Fish. Structures of Fish. Nutritive Value of Fish . Choice and Storage of Fish. Uses of Fish in Cooking / Diet . 2. Types of Fish. 3. Types of Fish. Fish is both edible finfish and shellfish obtained from marine and fresh water sources. By-. . Dr. SUSHMA KUMARI. ASST.PROF., DEPT. OF LPT,BVC. Department : Dairy Technology. Course Title : Ice Cream & Frozen Desserts. Course No. : DTT -222. Course Teacher: Dr. Bipin Kumar Singh. Energy value. The energy value and nutrients of ice cream depend upon the food value of the ingredients from which it is made. Ice cream contains three or four times more fat, carbohydrate and 12-16 % more protein than does milk. In addition, it also contains other food products such as fruits, nuts, eggs, candies and sugar, which enhance its nutritive value. Ice cream is an excellent source of food energy, and fully 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. These constituents are almost completely assimilated and makes ice cream an especially desirable food for growing children.. Professor & Head. Dairy Technology,. SGIDT,Patna. (BASU, Patna). Nutritive value of milk. Nutritive value of milk. Lipids. Energy dense, fat soluble vitamins (A,D,E, K). Phospholipids – vital parts of brain and nervous system.