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Arvi (Colocasia) flour.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1953) Arvi (Colocasia) flour. Indian Journal of Horticulture, 10. pp. 19-22.

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Abstract

The investigation relates to the standardization of a method for drying of Arvi (Colocasia) aud preparation of its flour. The flour, which is fairly rich ill carbohydrates, has been found to be quite suitable for mixing with wheat flour in the ratio of at least 1 : 3 in the making of Chapatties. A type of Soji, resembling wheat Soji, is obtained as a by product in the preparation of flour.

Item Type: Article
Uncontrolled Keywords: Tapioca, sweet potato, Arvi, Colocasia antiquorum, root vegetables, flour preparation
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Dec 2012 05:03
Last Modified: 06 Dec 2012 05:03
URI: http://ir.cftri.com/id/eprint/3095

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