Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits.
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties, chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF, there was an increase in protein, ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10% CPP and GCF was the highest (3.2%). The biscuits supplemented with CPP and GCF up to 8% level were of acceptable sensory quality.
Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies
Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C 1 (95% wheat flour+5% soybean flour), C 2 (95% wheat flour+5% pea flour), C 3 (90% wheat flour+10% soybean flour) C4 (95% wheat flour+10% pea flour), C5 (85% wheat flour+15% soybean flour) and C6 (95% wheat flour+15% pea flour). Among all the six combinations, C1 showed good acceptance as per 9 point hedonic scale, while as, C 5 had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C 4 and C 6 ) showed fewer acceptances as per 9 point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.
LAND DEGRADATION IN THE DEVELOPING WORLD: ISSUES AND POLICY OPTIONS FOR 2020
Land degradation takes a number of forms, including depletion of soil nutrients, salinization, agrochemical pollution, soil erosion, vegetative degradation as a result of overgrazing, and the cutting of forests for farmland. All of these types of degradation cause a decline in the productive capacity of the land, reducing potential yields. Farmers may need to use more inputs such as fertilizer or manure in order to maintain yields, or they may temporarily or permanently abandon some plots. Degradation may also induce farmers to convert land to lower-value uses. For example, farmers may plant cassava, which demands few nutrients, instead of maize, or convert cropland to grazing land.