Selected mineral content of common leafy vegetables consumed in India at different stages of maturity

Micromineral contents were estimated in commonly consumed green leafy vegetables: Koyyathotakura and Peddathotakura (varieties of Amaranthus species); Erragogu and Tellagogu (variety of Hibiscus species) Gangabayalakura and palak at three different stages of maturity. Varietal differences were also observed. The results of the study showed that as the plant matured from stage 1 (15 days) to stage II (30 days), iron and manganese contents increased whereas zinc and copper contents decreased as the plant matured. Varietal differences were also observed at different stages of maturity. The results also indicated that the consumption of green leafy vegetables at stage I and stage II potentially provides the greatest amount of a mineral.

Food expenditure pattern, storage practices, food fads and fallacies of seven villages of Guntur districts

The present study was carried out to assess the food expenditure pattern, storage practices, Food fads, and fallacies of seven villages of Guntur districts. Expenditure on protective foods in Buddam village isn nil, due to which the preschool children are in Grade II and Grade III malnutrition. Introduction of weaning food to the children in all the villages is after 6 months. The most commonly used storage structure for paddy are gunny bag, puri and patra.

Studies on protein quality of green gram (Phaseolus aureus)

Raw green gram contains trypsin inhibitor (5.6 x 10(-3) units/0.1 g) while cooking destroyed the trypsin inhibitor in green gram. No destruction was observed in the case of lysine, methionine, cystine, threonine and tryptophan. Sulphur containing amino acids have been found to be the only limiting amino acids in green gram from studies on blood levels of amino acids and PER experiments. Raw green gram, when fed as a sole source of protein promoted an extremely low growth rate, (13.2 g/4 weeks) and PER (0.77) in rats. Cooking slightly improved the nutritive value of the gram, as indicated by increase in gain in body weight (24 g/4 weeks) as well as PER (1.22). The presence of inhibitors in green gram did not appear to affect some of the essential amino acids as observed from the blood amino acid levels.

Food intake and nutrient adequacy of rural population of Guntur district (Andra Pradesh)

The study reported here was undertaken to investigate the food intake and nutrient adequacy of rural population in Guntur District of Andhra Pradesh. A total of 1200 pre-school children were covered under the study from three divisions of Guntur district of Andhra Pradesh. A 3 day dietary survey was conducted by a weighed method for estimating the food intake. Nutritional Value of the food consumed was calculated. Nutritional status was assessed by anthropometry. The consumption of milk was very inadequate. Most of the protein and energy were derived from cereals. It is also revealed that ascorbic acid and beta-carotene deficiency seem to be most predominant followed by riboflavin, thiamine, iron and niacin.

Limiting amino acids in bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat

The limiting amino acids of Bengal gram (Cicer arietinum) were determined from plasma amino acid score and ratio and growth response of weanling rats to supplements of amino acids. The results indicated that methionine, threonine and tryptophan are the most limiting amino acids. Protein efficiency ratio of raw and cooked Bengal gram fed at a dietary level of 10% protein increased from 2.7 to 3.7 and 2.4 to 3.4, respectively, on supplementing the diets with methionine, threonine and tryptophan. Plasma levels of lysine, methionine, threonine and tryptophan were similar in rats fed raw or cooked Bengal gram, indicating that the trypsin or other inhibitors that may be present in the raw gram do not affect the biological availability of these amino acids.