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Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram.

Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.

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Abstract

The present study has attempted to take the traditional technology of malting to the laboratory, to carry out experiments in order to evaluate its effect on important qualities of the grains. Comparative amylolytic activity during germination of two chief millet grains, ragi and sorghum, and formulation of a blended weaning food containing a mixture of germinated ragi and green gram was attempted. Green gram was chosen for its low content of flatus factors as compared with other legumes

Item Type: Article
Uncontrolled Keywords: traditional technology, malting, ragi, sorghum, blended weaning food
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2018 04:44
Last Modified: 14 Mar 2018 04:44
URI: http://ir.cftri.com/id/eprint/3779

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