Insecticidal and repellent effects of essential oils of Cynnamomum zeylanicum and Syzygium aromaticum from Benin against the weevil of Pigeon pea ( Cajanus cajan L. Millspaugh)

The work was carried out in the Department of Food Technology, Islamic University of Science and Technology Awantipora during the year 2010-2011. Oat flour was incorporated into wheat flour at 0, 10, 20 and 30% substitution levels for preparation of bread. Monosodium Glutamate was added @ 0, 0.3 and 0.5%. Rheological evaluation of dough was carried out before and after fermentation. Results revealed that the mean value for extensibility showed no significant increase (26.02-29.07) before fermentation and a significant decrease (22.51 to 21.03) after fermentation with addition of Monosodium Glutamate. Increase in level of oat flour incorporation resulted in decrease in extensibility before and after fermentation.