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Biomedical subjects

D K Salunkhe

Publications and source records attributed to D K Salunkhe.

At least 37 records · Page 2Linked to original sources
PubMed1982

Food dehydration by solar energy.

Solar driers that are currently being investigated for drying of agricultural products can be divided into two major divisions, depending upon how they transfer the incident solar energy to the product to be dried. These two divisions are direct and indirect drying, with some work also being done on combination drying procedures. In direct solar driers, the product to be dried is usually either inside a tent, greenhouse, or a glass-topped box, where the product to be dried is heated by the direct rays from the sun and the moist air is removed by ambient wind movement. These dryers do accelerate moisture loss rate and the product is usually safe from inclement weather. These dryers usually do not require fans for forced air circulation. With indirect drying, the opposite is true, where most require powered fans for forced air circulation. With this type of dryer, both flatplate and inflated tube solar heat absorbers are used, with each offering certain advantages. Also, combination dryers have been built that utilize both direct and indirect principles. Product evaluation of solar dried foods indicate that in most cases the physical properties, flavor, and vitamin A and C retention were as good as, or better than, conventional dried foods. The economics of the solar systems indicate that most drying procedures are economically feasible for use in small-scale operations only, with the exception of grain drying.

Agriculture↗
PubMed1982

Legume lipids.

The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

Arachis↗
PubMed1982

Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.

Polyphenols in cereals and legumes have been receiving considerable attention largely because of their adverse influence on color, flavor, and nutritional quality. These compounds belong to the flavonoid and tannin groups and are mostly located in the seed coat or pericarp of the grains. The pearl millet flavonoids have been identified as C-glycosylflavones by the combined use of paper chromatography and UV spectroscopy. Although nontoxic, physiological and nutritional significance of these compounds occurring in high amounts in the pearl millet grain are still not clearly understood. In view of aesthetic quality, bleaching of the millet grains in acidic solution is recommended. A large proportion of current assays involves spectrophotometry of tannin or its chromogen and tannin-protein interaction. Sorghum and legume tannins have been characterized as condensed tannins. Several factors such as plant type, age of the plant or plant parts, stage of development, and environmental conditions govern the polyphenol contents in plants. Polyphenols are known to interact with proteins and form tannin-protein complexes leading to either inactivation of enzymes or making proteins insoluble. These are implicated in decreasing the activities of digestive enzymes, protein and amino acid availabilities, mineral uptake, vitamin metabolism, and depression of growth. Polyphenols are known to cause certain ultrastructural changes in the different parts of experimental animals. A correlation between dietary tannins and occurrence of esophageal cancer has been established. Bird resistance and seed germination in food crops have been correlated to high contents of polyphenols. The antinutritional activity of polyphenols can be reduced by removing polyphenols from the grains by chemical treatments or removing pericarp and testa by pearling. Treatment of alkaline reagents and ammonia can remove 90% of the polyphenols. Supplementation of polyphenols-rich diet with protein can alleviate the growth-depressing effect of polyphenols.

Chemical Phenomena↗
PubMed1982

Legume-based fermented foods: their preparation and nutritional quality.

Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.

Chromatography, High Pressure Liquid↗
PubMed1981

Subtoxic effects of certain chemicals on food crops.

An increased supply of food is urgently needed to provide adequate nutrients to the increasing world population. Plant foods are basic in the nutrition of man. Increasing the productivity and efficiency of plant foods is, therefore, essential. Application of low concentrations of certain chemicals have helped in making a breakthrough in this direction. Certain chemicals are known to stimulate plant growth and yield. Many growth regulators also increase the protein content of plants. Treatment with pesticides and herbicides may also change the nutritive quality. These effects have been explored in detail for specific food crops and individual chemicals and the findings are presented here. It should be noted, however, that most of these findings are of an experimental nature and their practical application will depend upon the discovery of more powerful chemicals and further research into less expensive ways to use them with fewer side effects.

Amino Acids↗
PubMed1978

Toxicity of Phytophthora infestans and Alternaria solani to chick embryos.

None of the extracts and culture filtrates from growth of 9 races of Phytophthora infestans on living potato tissue and potato dextrose broth are toxic to chick embryos. Chloroform extracts of 4 out of 10 isolates of Alternaria solani grown on potato dextrose broth showed some toxicity to chick embryos.

Alternaria↗
PubMed1978

Teratogenic potential of blighted potato concentrate in rabbits, hamsters, and miniature swine.

Freeze-dried preparations of potatoes infected with phytophthora infestans or Alternaria solani were fed to pregnant hamsters, rabbits, and miniature swine. No evidence was observed that these diets or the extracts of respective blights were capable of producing teratologic effects in hamsters. Lesions of neurulation and anencephaly were noticed in rabbits and swine, respectively. The need for further pharmacological and toxicological evaluation in sensitive species is emphasized.

Alternaria↗
PubMed1977

Toxicants in plants and plant products.

Toxicants are widely distributed in plants and plant products, including intentionally added, incidentally added, and naturally occurring food toxicants. This review covers the toxicity of some food additives: the distribution, residues, toxicity, and methods of removal of some pesticides and toxic metals; and the presence of naturally occurring toxicants in plants and plant products. Extensive review has been done, particularly on natural toxicants. However, there are still extensive gaps in our knowledge pertaining to effect upon the health of many of the substances known to be present in natural plant food products, as well as even the identity of many natural chemical components of plant foods and their potential toxicological significance. An understanding of their presence, formation, and toxicity is important as far as public health is concerned.

Enzyme Inhibitors↗
PubMed1976

Biogenesis of aroma constituents of fruits and vegetables.

The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.

Alcohols↗
PubMed1975

Toxicological implications of pesticides: their toxic effects on seeds of food plants.

Pesticides are widely used for the protection of economic crops from a variety of noxious pests. The repeated and indiscriminate uses and the extreme stability of certain pesticides have led to their accumulation in plants, animals, soils and sediments, thus effecting widespread contamination of the environment. Soil contaminants are especially serious because they can inhibit or impair the seed germination of our food and feed crops. Seeds can come in close contact with pesticides through processes such as prematurity application, fumigation, seed dressings, and seed treatments. Several reports have indicated the toxic effects of pesticides on seed germination. Possible mechanisms of the toxic action on pesticides during the germination of seeds have been discussed with emphasis on biochemical, histological, and cytological alterations. Bioassay procedures employing seed germination as a smiple, feasible, economical, time-saving indicator of toxicity have been described briefly. Attention is then drawn to the possible potential health hazards arising from the presence of pesticidal chemicals in food plants since the toxicological implications of long term exposure to pesticides are often more far-reaching.

Animals↗
PubMed1971

Influence of s-Triazines on Some Enzymes of Carbohydrates and Nitrogen Metabolism in Leaves of Pea (Pisum sativum L.) and Sweet Corn (Zea mays L.).

Foliar applications of 2 milligrams per liter of 2-chloro-4,6-bis (ethylamino)-s-triazine, 2-methylmercapto-4-ethylamino-6-isobutylamino-s-triazine, and 2-methoxy-4-isopropylamino-6-butylamino-s-triazine caused increases in the activities of starch phosphorylase, pyruvate kinase, cytochrome oxidase, and glutamate dehydrogenase 5, 10, and 15 days after treatment in the leaves of 3-week-old seedlings of pea (Pisum sativum L.) and sweet corn (Zea mays L.). The results indicate that sublethal concentrations of s-triazine compounds affect the physiological and biochemical events in plants which favor more utilization of carbohydrates for nitrate reduction and synthesis of amino acids and proteins.

Journal Article↗