Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour.

Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti- nutritional, and antioxidant activity.

Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes.

One of the variety of oat, UPO 94 was processed by two simple processing techniques. One method is malting and other is roasting. Malted and roasted oat flour as well as weaning mixes prepared from these two processed flour were analyzed for their nutrient composition, alpha amylase activity and in-vitro protein digestibility.

Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology.

NaCl treatment was optimized for maximum reduction of cyanide content in raw bamboo (Dendrocalamus strictus) shoot using response surface methodology with 4 independent variables like concentration of NaCl, thickness of bamboo shoot, amount of NaCl solution and duration of treatment at 3 levels of each variable. Box-Behnken design was used to select the levels of variables in experimental runs. Cyanide content ranged between 12.