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in Proceedings of the 27th National Summer Crops Workshop, held at Rampur, Chitawan, 18-20 April 2013, Vol. II / Giri, Y.P.
Title : Preparation and quality evaluation of maized based protein concentrate Material Type: printed text Authors: A Mishra, Editor ; R Sitikhu, Author Pagination: 357-361 p. Keywords: Protein concentrate ; green maize soybean soaking composite extract precipitation quality evaluation Abstract: This research work was undertaken to explore the best ratio of the maize and soybean to
produce a high quality protein concentrate product like tofu and also focused to overcome
the limiting essential amino acid in soy tofu by incorporating maize. Green maize cobs, of
Manakamana-1 variety in late winter, were collected from Chitwan were dehusked,
degrained and stored in refrigeration by packing in polyethylene of 25 micron for further
work. Soybean, of Seti variety was collected from local market of Kathmandu, soaked and
drained. The composite extract was prepared from the mixture of different proportions of
maize (0 to 50%) and soybean (50-100%) by grinding and mixing with water in the ratio
1:4 (w/w) followed by filtration. Protein concentrate were prepared by boiling the extract
for 10 minutes, iso-electric precipitation at 75°C (pH=4.9) by using citric acid, filtration
followed by pressing for 2 hours in basket press. Six different fresh protein concentrates
obtained from different treatments were analyzed for starch, protein, moisture, fat and ash
content. From the analysis starch content was increased and statistically difference (p<O.OS)
but protein, fat and ash contents were statistically no difference (p>O.OS) with increasing
the proportion of green maize. The protein concentrates were deep fried and sensory
evaluation was carried out for both raw and deep fried products according to 1-9 point
hedonic rating test. The quality attributes such as color, flavor, texture, taste and overall
acceptability were statistically no difference (p>O.OS).Link for e-copy: http://elibrary.narc.gov.np/?r=967 Preparation and quality evaluation of maized based protein concentrate [printed text] / A Mishra, Editor ; R Sitikhu, Author . - [s.d.] . - 357-361 p.
in Proceedings of the 27th National Summer Crops Workshop, held at Rampur, Chitawan, 18-20 April 2013, Vol. II / Giri, Y.P.
Keywords: Protein concentrate ; green maize soybean soaking composite extract precipitation quality evaluation Abstract: This research work was undertaken to explore the best ratio of the maize and soybean to
produce a high quality protein concentrate product like tofu and also focused to overcome
the limiting essential amino acid in soy tofu by incorporating maize. Green maize cobs, of
Manakamana-1 variety in late winter, were collected from Chitwan were dehusked,
degrained and stored in refrigeration by packing in polyethylene of 25 micron for further
work. Soybean, of Seti variety was collected from local market of Kathmandu, soaked and
drained. The composite extract was prepared from the mixture of different proportions of
maize (0 to 50%) and soybean (50-100%) by grinding and mixing with water in the ratio
1:4 (w/w) followed by filtration. Protein concentrate were prepared by boiling the extract
for 10 minutes, iso-electric precipitation at 75°C (pH=4.9) by using citric acid, filtration
followed by pressing for 2 hours in basket press. Six different fresh protein concentrates
obtained from different treatments were analyzed for starch, protein, moisture, fat and ash
content. From the analysis starch content was increased and statistically difference (p<O.OS)
but protein, fat and ash contents were statistically no difference (p>O.OS) with increasing
the proportion of green maize. The protein concentrates were deep fried and sensory
evaluation was carried out for both raw and deep fried products according to 1-9 point
hedonic rating test. The quality attributes such as color, flavor, texture, taste and overall
acceptability were statistically no difference (p>O.OS).Link for e-copy: http://elibrary.narc.gov.np/?r=967 E-copies
http://nkcs.org.np/narc/dl/?r=967URL Biological Control of Fungal Diseases of Potato / Bijaya Laxmi Maharjan ; Shaila Basnyat ; Kanti Shrestha
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Title : Biological Control of Fungal Diseases of Potato Material Type: printed text Authors: Bijaya Laxmi Maharjan, Author ; Shaila Basnyat, Author ; Kanti Shrestha, Author Pagination: 126-129 p. Languages : English (eng) Keywords: late blight. early blight, fusaria/ wilt, plant extract Abstract: Solanum tuberosum (Potato) is one of the most important tuber crops with the production of 315
million tons worldwide per year. In the present study an attempt has been made to screen and
· evaluate the antifungal activity of plant extracts against the fungal pathogens of potato plant.
Crude ethanolic extracts of five different plant materials viz. Brassica nigra (cake), Cinnamomum
camphora (fruits), Eupatorium adenophorum (twigs), Lantana camara (twigs) and Melia
azedarach (fruits) were screened and tested against the three fungal isolates (Phytophthora
infestans, Alternaria so/ani and Fusarium oxysporum) from diseased potato leaf samples. The
antifungal activity of the crude extracts obtained was evaluated by agar well diffusion method and
two fold broth dilution method. C. camphora gave the highest yield of700/6 while M azedarach had
the lowest yield of 9. 7 5% of crude extracts. B. nigra was found most effective against P. infestans
with both MIC and MFC values 6.15mg/ml. Similarly, M azedarach showed the higher antifungal
activity against A. so/ani with both MIC and MFC values 3.115mglml. C. camphora was found
least effective against P. infestans and A. so/ani while it was most effective against F. oxysporum
with both MIC and MFC values 3.115 mg/ml. Different types of plant extracts with different
concentration significantly inhibited the growth of all the fungal pathogens at P (<0.05). The
extracts used in this experiment were found to be suitable for the control of these fungal pathogens.Link for e-copy: http://elibrary.narc.gov.np/?r=1653 Biological Control of Fungal Diseases of Potato [printed text] / Bijaya Laxmi Maharjan, Author ; Shaila Basnyat, Author ; Kanti Shrestha, Author . - [s.d.] . - 126-129 p.
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Languages : English (eng)
Keywords: late blight. early blight, fusaria/ wilt, plant extract Abstract: Solanum tuberosum (Potato) is one of the most important tuber crops with the production of 315
million tons worldwide per year. In the present study an attempt has been made to screen and
· evaluate the antifungal activity of plant extracts against the fungal pathogens of potato plant.
Crude ethanolic extracts of five different plant materials viz. Brassica nigra (cake), Cinnamomum
camphora (fruits), Eupatorium adenophorum (twigs), Lantana camara (twigs) and Melia
azedarach (fruits) were screened and tested against the three fungal isolates (Phytophthora
infestans, Alternaria so/ani and Fusarium oxysporum) from diseased potato leaf samples. The
antifungal activity of the crude extracts obtained was evaluated by agar well diffusion method and
two fold broth dilution method. C. camphora gave the highest yield of700/6 while M azedarach had
the lowest yield of 9. 7 5% of crude extracts. B. nigra was found most effective against P. infestans
with both MIC and MFC values 6.15mg/ml. Similarly, M azedarach showed the higher antifungal
activity against A. so/ani with both MIC and MFC values 3.115mglml. C. camphora was found
least effective against P. infestans and A. so/ani while it was most effective against F. oxysporum
with both MIC and MFC values 3.115 mg/ml. Different types of plant extracts with different
concentration significantly inhibited the growth of all the fungal pathogens at P (<0.05). The
extracts used in this experiment were found to be suitable for the control of these fungal pathogens.Link for e-copy: http://elibrary.narc.gov.np/?r=1653 E-copies
http://nkcs.org.np/narc/dl/?r=1653URL