Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2011 (Vol. 3, Issue: 6)
Article Information:

Fatty Acid Composition of Raw and Roasted Kulthi Seeds

Harsha Mishra and Shahin Pathan
Corresponding Author:  Harsha Mishra 

Key words:  Dolichos biflorus, fatty acid composition, gas chromatogram, legume, saturated fatty acids, unsaturated fatty acids,
Vol. 3 , (6): 410-412
Submitted Accepted Published
2011 June, 21 2011 September, 18 2011 December, 25
Abstract:

Raw and roasted kulthi (Dolichos biflorus) seeds of drought prone area of Maharashtra were studied for their fatty acid composition using gas chromatographic analysis. Kulthi is under cultivation in remote areas of India. It is used as food and fodder. Legumes are in general good source of unsaturated fatty acids, which are beneficial for health. Therefore study was performed for analysis and characterization of fatty acids of raw and roasted kulthi seeds and to obtain reliable data on their suitability for both human nutrition and pharmaceutical purposes. Test results indicate that raw and roasted seeds also contain higher amount of unsaturated fatty acids ie.72.49and 71.99%, respectively. Both the samples contain good percentage of linoleic acid i.e., 42.78 and 40.83%, respectively. Linoleic acid is useful for the treatment of diabetes and cardiovascular disease.
Abstract PDF HTML
  Cite this Reference:
Harsha Mishra and Shahin Pathan, 2011. Fatty Acid Composition of Raw and Roasted Kulthi Seeds.  Advance Journal of Food Science and Technology, 3(6): 410-412.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved