National Institute of Nutrition
Jamai-Osmania PO
Hyderabad-500 007, India.
Ph No: #+914027197200
Email: ,
FAX: 04027019074

Scientist 'C'
Phone: +91-40-27197265

Brief Profile:

After his Master’s in Biochemistry, Dr. Devindra went on to do his M.Phil on “Improving the Nutritive Value of red gram through Biochemical methods” and Ph.D. on Improving the nutritive value of legumes by Biochemical and Bio technological Techniques. He joined NIN recently and is presently working on carbohydrate composition of Indian food and glycemic index / glycemic load.


List of Publications:

 1. Devindra. S. (2015). Analysis of sugars and starches in commonly consumed Food by using a modified AOAC total dietary fiber method. Indian journal of Experimental Biology. (Under review).

 2. Devindra. S. (2014). Estimation of glycemic carbohydrates in Indian foods by using modified anthrone method. Indian Journal of Applied Research. 5(3), 45-47)

 3. Devindra. S. (2014). Nutritional and anti-nutritional characteristics of two varieties of red gram (Cajanus cajan, L). International Food Research Journal. (Accepted).

 4. Sreenivasa Rao. J, Vasudeva Rao. Y, Devindra. S and Longvah. T. (2014). Analysis of Heavy Metal Concentrations in Indian marine fish using ICP-MS after closed vessel micro wave digestion method. International Journal of Analytical and Bioanalytical Chemistry, 4(3): 67-73

 5. Sreenivasa Rao. J, Devindra. S, Bhaskarachary. K and Longvah. T. (2013). Determination of trace metal content in Indian marine fish using closed vessel microwave digestion. Advances in Fish Research. 6: 187-199.

 6. Devindra. S. (2012). Functional foods in health and well being. National conference organized by Karnataka State Higher Education Council, Bangalore on 2nd Jun 2012. Pp 6-10.

 7. Pandurang C. Devindra. S and Rao. S. (2012). Introduction of callus from various explants and regeneration of plantlets in sunflower (Helianthus annus L.) VAR. APSH-11. Journal of Crop Science 3(3), 87-89.

 8. Devindra. S, Sreenivasa Rao. J, Bhaskar, V, Mulimani. V.H. (2012). Effect of heat treatment on α-galactoside in red gram (Cajanus cajan, L). Journal of Food Processing and Preservation. 36:97-103.

 9. Devindra. S and Longvah. T. (2011). Analysis of Digestible Carbohydrates in Different Varieties of Basmati Rice and Other Popular Cereal Samples by Using HPLC-RI. World Journal of Dairy & Food Sciences.6 (2): 146-151.

 10. Devindra. S and Longvah. T. (2011). A new Approach for the Measurement of Digestible Carbohydrates in different Food Samples with HPLC-RI. Journal of Agricultural Science and Technology. B 1: 1216-1223.

 11. Devindra. S, Sreenivasa Rao. J, Krishnaswamy. P, Bhaskar. V. (2011). Reduction of α-galactoside content in red gram (Cajanus cajan L.) upon germination followed by heat treatment. Journal of the Science of Food and Agriculture. 91: 1829–1835.

 12. Devindra. S, Shankar. S and Mulimani. V H. (2006). Reduction of raffinose oligosaccharides in red gram flour by microbial -galactosidase. Indian Journal of Plant Physiol. 11(2) 123-129.

 13. Devindra. S Ramalingham and Mulimani. VH (2003). Effect of UV-irradiation and dehulling on oligosaccharides of red gram. Vijnan Ganga 3(3&4) 37-41.

 14. Devindra. S and Mulimani. VH. (2003). Effect of processing methods on reduction of -galactoside content of red gram. Indian Journal of Plant Physiol. 8(3) 229-235.

 15. Mulimani. VH, Thippeswamy. S and Devindra. S. (2003). Enzymatic degradation of oligosaccharide content of chickpea. ICPN, 10, 37-38.

 16. Mulimani. VH and Devindra. S and Prashanth. S.J. (2001). Oligosaccharide levels of processed red gram. Journal of Food Science and Technology. 38 (3) 274-276.

 17. Mulimani. VH and Devindra. S. (2000) Effect of soaking and germination on oligosaccharide content of red gram. ICPN, 7, 69-72.

 18. Mulimani. VH and Devindra. S and Sudheendra. K. (1998). Proteinase inhibitors and oligosaccharides of red gram. In: Recent advances of research in antinutritional factors in legume seeds and rapeseed. Wageningen pers. EAAP.93, 145-149.

 19. Mulimani. VH and Devindra. S (1998) Effect of soaking, cooking and crude -galactosidase treatment on the oligosaccharide content or red gram flour. Food Chemistry. 61(4) 475-479.


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