ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersTurning legumes and oilseeds into foods and protein ingredients: dehulling and splitting, removal of anti-nutritional factors, traditional legume products, soy foods, and protein concentrates and isolates and their functional properties.
In the exams: ICAR AICE 35.a Unit 2 (pulses, oilseeds, protein concentrates and isolates, dairy analogues); GATE XE-G Section 3 (oil processing)
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit I anti-nutritional factors and Unit III technology of pulses and oilseeds: composition, processing, fermented legume foods and nut products.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Pulses, Oilseeds & Plant Protein Technology. Difficulty: 18 easy, 25 medium, 9 hard.
| Structure and composition of pulses and oilseeds | 6 | |
| Soybean processing: soy milk, tofu and fermented soy foods | 6 | |
| Soaking, germination, cooking, roasting and fermentation of legumes | 5 | |
| Protein concentrates and isolates: extraction and purification | 5 | |
| Peanut and other nut processing | 5 | |
| Anti-nutritional factors in legumes and oilseeds and their removal | 4 | |
| Traditional pulse products | 4 | |
| Oilseed meals and cakes as food ingredients | 4 | |
| Plant-based dairy analogues | 4 | |
| Dehulling and splitting of pulses | 3 | |
| Functional properties of plant proteins | 3 | |
| Textured vegetable protein | 3 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Pulses typically contain about how much protein?
C. 20–25%
Soybean, an oilseed legume, is higher at about 36–40%.
Further reading: Salunkhe and Kadam, Handbook of World Food Legumes
The cotyledons make up about what proportion of a pulse seed?
B. 85–90%
The hull is about 8–15%.
Further reading: Salunkhe and Kadam, Handbook of World Food Legumes
In the traditional dry method of dal milling, seeds are:
D. Pitted, oiled, then wetted and sun-dried
Oiling and wetting-drying cycles loosen the husk.
Further reading: Chakraverty, Post Harvest Technology of Cereals, Pulses and Oilseeds
Idli batter is leavened mainly by:
B. Lactic acid bacteria such as Leuconostoc mesenteroides
Black gram mucilage holds the gas.
Further reading: Tiwari, Gowen and McKenna, Pulse Foods
Tempeh is made by fermenting cooked soybeans with:
A. Rhizopus oligosporus
Natto uses Bacillus subtilis; koji uses Aspergillus oryzae.
Further reading: Tiwari, Gowen and McKenna, Pulse Foods
The main safety concern limiting food use of groundnut meal is:
A. Aflatoxin
Only sorted, tested kernels give food-grade meal.
Further reading: Liu, Soybeans; Bailey's Industrial Oil and Fat Products
Legume proteins are least soluble at about:
B. pH 4–5
Their isoelectric region.
Further reading: Fennema's Food Chemistry, proteins chapter
Plant-based beverages are commonly fortified with:
D. Calcium, vitamin D and vitamin B12
They naturally supply little of these compared with milk.
Further reading: Nadathur et al., Sustainable Protein Sources
Cashew nut shell liquid is hazardous because it contains:
A. Anacardic acid and cardol
It is caustic to skin.
Further reading: Woodroof, Peanuts; FDA almond pasteurisation rule
Sesame meal is valued for its high content of which amino acid?
A. Methionine
Hulls should be removed because they contain oxalate.
Further reading: Liu, Soybeans; Bailey's Industrial Oil and Fat Products
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