Himachal Journal of Agricultural Research

D. Wadhwa ¹, V. K. Sharma ¹, Arun Sharma ¹, Vinod Sharma ¹, S. Katoch ¹

Affiliations
1 Department of Animal Nutrition, DGCN College of Veterinary and Animal Sciences, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN

Abstract

Changes in life style of people have led to increase in incidence of diseases such as heart failure, hypertension and diabetes. As a result, today's consumer is becoming aware of usefulness of functional foods. Eggs are considered to be complete food, but clinicians and dieticians are concerned about their cholesterol content. Hence, a large population of the world is unable to have the benefits of eggs. This paper reviews the feeding strategies by which egg can be converted into healthy product for heart. Fatty acid composition of egg yolk can be altered, by feeding chromium, marine algae, rapeseed and flax seed or their corresponding oils. While altering polyunsaturated fatty acids of yolk, antioxidants such as vitamin E are also supplemented. This not only adds to the nutritional value of eggs, but also improves the shelf-life of eggs and egg products. Chromium can be used for production of low cholesterol eggs and using such eggs can also avoid/delay/decrease the severity of diabetes. Low cholesterol eggs and conjugated linoleic acid rich eggs have also been patented by scientists. Most of the polyunsaturated fatty acid modifiers (except some herbs) reduce the sensory acceptability of eggs and performance of hens. So, more research is required to be done to establish the use as polyunsaturated fatty acid modifiers. The use of marine algae for producing docosahexaenoic acid rich eggs is promising, but it is also required to be thoroughly researched because some algal species accumulate certain heavy metals in higher concentration than surroundings. Although low cholesterol, high vitamin and high docosahexaenoic acid eggs are available in some metro cities of India, at relatively very high cost, the producers of these eggs have their 'trade secrets'. These eggs are not available to the average population of the country. Therefore, more research should be conducted on the use of locally available materials, combined with robust technology so that the poultry farmers can adopt the method of producing designer eggs so that these eggs are available to common man at reasonable cost. This would also improve economic status of poultry farmers.

Keywords

Cholesterol Manipulation, Heart-Healthy Eggs, Dietary Manipulation, PUFA Modification.

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S. Kimothi ¹, Y. S. Dhaliwa ¹, Vinod Sharma ²

Affiliations
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Agronomy, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, IN

Abstract

Legumes are an essential component of our diet especially in developing world; they are widely grown and consumed in various regions, and excellent sources of proteins and complex carbohydrates. Six kidney bean varieties were evaluated for their functional and cooking properties. Samples of kidney beans used in present study were procured from Mountain Agriculture Research and Extension Centre, Sangla (Kinnaur) of Himachal Pradesh, India. The bulk density of the kidney beans varied between 0.76 g/ml to 0.81 g/ml. Higher bulk density was found in variety Jwala (0.86 g/ml) whereas, lowest was found in Baspa, Him1 and Triloki varieties (0.76 g/ml). Hydration capacity and swelling capacity of the seeds of different varieties varied significantly and present in the range of 0.21–0.46 g/seed and 0.22–0.35 ml/seed, respectively. The swelling capacity of variety Triloki was higher as compared to other varieties of kidney beans. Cooking time of unsoaked seeds of different varieties significantly varied and ranged between 25 to 35 min. whereas, the soaking of grains of kidney beans reduced the cooking time and varied from 15 to 20 min.

Keywords

Kidney Beans, Functional Properties, Cooking Quality, Cooking Time.

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