Thesis chickpea protein

Pawar, AMD M. Ujjwala Pandey, MT01 96, D Thesis on Fabrication , testing and simulation of Glass-Polymer film laminated hybrid composite Mr. Ajitanshu Vedrtnam, RAM04 1,18, Kaushal Vaishnav, MT13 48, D Thesis on Studies on ferrite based circulators Mr. Zeeshan Vakil, RAM01 1,46, Murari, AMD M. Tech Thesis on Characterisation of fracture toughness of sandwich Mr. Saood Ali, MT09 1,10, Tech Thesis on Miniaturization of test specimen of composites Mr. Avanesh, MT04 1,00, Tewari, AMD M.

Kabuli Chana - Chickpeas protein - Home Prepared - white kabuli Chana Boiled Nutrition facts recipe

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Akash Kumar 50, Tech Thesis on study to degree and direction of mutation frequency for genetic variabillity and quality improvement Basmati Rice Ms. Deepa Sachan BT07 75, Rai, BTD B. Tech project on assesment of parasiticidal activity of Agave sislana Ramban on L. Alok Singh 37, Tech Thesis on Study to determine pathway S involved in supperssion of cytokine signalling among microphages infected with L.

Donovani Mr.

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Aditya Kanwal BT09 78, Thesis on Influence of electrode materials on bio electricity generations from microbial fuels cells Mr. Krishan H. Bhartdwaj BT11 75, Ajay Singh Yadav and Mr. Parth Gupta 50, Thesis on Isolation and Characterization of macro-organisms from mining areas for their potential application in eco-restoration of mine dumps Mr. Abhay Partap Singh BT01 50, Devika Mathur,Mr. Rishij Agarwal and Mr. Raj Kumar Meena 37, Thesis on Characterization cold shock protein in chickpea by nucleic acid binding studies Ms.

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Naveed Suhail PE06 1,26, Prof R. Triphati, EED Ph. Sandeep Gupta REE51 1,00, Gupta EED Ph.

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Thesis on Sliding mode control of switching power converters Mr. Satish Kumar REE07 2,00, Thesis on Implement ion of embedded controller for multilevel inverter Mr. Ahmad REE07 2,05, Mohanty EED Ph. Thesis on Harmonic and inter Harmonic estimation and mitigation in wind power plants Mr. Sanjay Agarwal 2,03, Agrahari , Mr.

Yazdam Khan Mr. Harshit Arya Mr. The apparent ileal digestibility coefficient of amino acids of both lupin species was found to be comparable to that of soybean meal. In the cage trial Chapter 5 , the results showed that the weight gain of birds fed diets containing grain legumes was similar to that of control diet.

Feed intake and feed per gain of birds fed diets containing the majority of grain legume cultivars did not differ from those fed the maize-soy diet. Birds fed diets containing faba beans had more dry and friable excreta compared to other treatment diets. In this trial, weight gain and feed per gain of birds fed diets without meat meal were superior to those with meat meal. In cage trials, the modification of some segments of digestive tract development was probably due to the dietary NSP. Whilst in floor pen trial, digestive tract development was not influenced by the inclusion of grain legumes.

The effect of methodology of determination direct vs. The influence of methodology on apparent ileal digestibility coefficient of amino acids was found to vary amongst the feed ingredients. In general, the apparent ileal digestibility coefficient of amino acids of test ingredients determined by the difference method was higher than those determined by the direct method, suggesting that the use of the direct method may underestimate the apparent ileal digestibility coefficient of amino acids in low and medium protein ingredients.

Data reported in Chapter 8 shows that dehulling increased the apparent metabolisable energy values of faba beans and Australian sweet lupins, but it had no beneficial effect on peas. The increase of apparent metabolisable energy values may be attributed to the decrease in non-starch polysaccharides of these legume seeds after dehulling. The removal of hulls increased the amino acid concentrations, but it had no effect on the apparent ileal digestibility coefficient of most amino acids.

These results suggest that dehulling of grain legumes would be nutritionally beneficial and, likely to be economical in view of the improved amino acid concentrations and energy values. The final experiment Chapter 9 demonstrated that extrusion of peas markedly influenced the content of crude protein, non-starch polysaccharides, starch, and trypsin inhibitors.

The soluble non-starch polysaccharides and trypsin inhibitor contents of the majority of extruded pea samples were higher than those of raw peas, but insoluble and total non-starch polysaccharides decreased with extrusion. Extrusion had no effect on the apparent ileal protein digestibility and the apparent metabolisable energy of peas, but it increased ileal starch digestibility. Date Author Nalle, Catootjie Lusje. Rights The Author. Publisher Massey University.

Collections Theses and Dissertations.