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G Ravindran

Publications and source records attributed to G Ravindran.

3 recordsLinked to original sources
PubMed1994

Nutritional assessment of yam (Dioscorea alata) tubers.

The nutrient and antinutrient components of tubers from seven cultivars of Dioscorea alata were determined. The average crude protein content of D. alata tubers was 7.4%. Starch (75.6-84.3%) was the predominant fraction of the tuber dry matter. Significant differences in crude protein and starch contents were observed among cultivars. Vitamin C content of the yam tubers ranged from 13.0 to 24.7 mg/100 g fresh weight. The results showed yams to be reasonably good sources of minerals. Phytic acid contents of the yams were low, with values ranging from 58.6 to 198.0 mg/100 g dry matter. Total oxalate levels in yam tubers were found to be in the range of 486-781 mg/100 g dry matter, but may not constitute a nutritional concern since 50-75% of the oxalates were in the water-soluble form. The overall results are suggestive of the nutritional superiority of yams compared to other tropical root crops.

Minerals↗
PubMed1993

Physical and biochemical properties of green banana flour.

Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

Ascorbic Acid↗