indian/potato

Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5'-monophosphate (GMP) and adenosine 5'-monophosphate (AMP)

Tubers of forty four indigenous potato varieties were assessed for storage behaviour at room temperature, tuber dry matter content and cooking quality during 2010, 2011 and 2012. The maximum, minimum temperatures and relative humidity during storage period ranged between 26 to 40 °C, 17-28 °C and 18

Developing cold sweetening resistant processing varieties is one of the frontal areas of research all over the world. In India, first potato processing variety was released in the year 1998 and till 2005 three varieties have been developed. But, there is no information available regarding sugar

OBJECTIVE This study assessed specific dietary practices and overall physical activity patterns of Lakota adults residing on Indian reservations in South Dakota. Perceived barriers to changing dietary and physical activity behaviors were also examined. METHODS A convenience sample of Lakota adults

The present study was carried out to develop waris from potato and legume blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Wari is a partially fermented legume based savoury, used as adjunct in vegetable curries. In this study, potato (boiled and

Navajo (Diné) and other American Indian children are more affected by overweight and obesity than their U.S. counterparts. In this descriptive study, the authors combined a socioecological and Navajo cultural framework to analyze the various factors that influence food choices available to children

The 5' untranslated region (UTR) and P1 region of the Indian strain of potato virus Y ordinary strain (PVYO) was cloned and sequenced for the first time. Database searches and multiple sequence alignment showed the highest sequence similarity with the PVYO strains of European origin. Based on the

Six different types of fish patties were prepared from de-boned meat of three weight groups (250 500 g, 501-750 g, and 751-1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional

The modern cultivated potato was first recorded in Europe in 1562, but its area(s) of exportation has long been in dispute. Two competing hypotheses have proposed an "Andean" area (somewhere from upland Venezuela to northern Argentina) or a lowland south central "Chilean" area. Potato landraces from

The interaction between diet and gut microbiota, and ultimately their link to health, has turned into the concentration of huge research. However, this relationship still needs to be fully characterized, particularly in case of the Asian population. We compared the fecal bacterial diversity and

Pseudomonas aeruginosa GRC1, an isolate of potato rhizosphere, was known to have several plant growth-promoting activities, including production of phytohormone and antibiotic substance. The isolate was found to have prolific production ability of hydroxamate siderophore in iron-deficient

In September 1974, the largest outbreak of foodborne salmonellosis ever reported to the Center for Disease Control--affecting an estimated 3,400 persons--occurred on the Navajo Nation Indian Reservation. The responsible agent was Salmonella newport and the vehicle of transmission was potato salad

An Indian strain of potato leaf roll virus (PLRV) was purified to generate complementary DNA corresponding to the coat protein (CP) gene. Virus cDNA was synthesized from purified viral RNA using oligo (dT)-anchor primer and virus specific primers. The viral sequence encoding the coat protein was

Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making 'sev', a traditional Indian extruded snack, with the incorporation of mushroom