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Studies on the nutritive value of idli fortified with Indian multipurpose food.

Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

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Abstract

Id (steamed rice cake) is a common food preparation widely consumed in many South Indian homes. It is usually prepared by steaming a fermented dough of rice and black gram dhal. Idli is generally considered as a nourishing and easily digestible food and is given even to children over 2 years of age. In view of the widespread occurrence of protein malnutrition among children in the countryi, it was thought that idli fortified with protein rich foods could be used for the treatment and prevention of protein malnutrition in children. Studies on the different techniques of the preparation of idli with a view to effecting simplification in the commonly practised technique of grinding have been reported from this Institute'''. Radhakrishna Rao4 studied the effect of feeding idli prepared from fermented and unfermented dough of rice and black gram dhal on the liver fat of albino rats. They made the interesting observation that idli prepared from fermented dough was more effective in preventing the deposition of fat in the liver than idli from unfermented dough. Apart from this, no information is available on the nutritive value of idli. In the present investigation, the effect of fortification of the idli dough with Bengal gram dhal and Indian multipurpose food on the nutritive value of idli have been studied.

Item Type: Article
Uncontrolled Keywords: idli, nutritive value, fortification, protein foods
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 10:12
Last Modified: 01 Jan 2013 10:12
URI: http://ir.cftri.com/id/eprint/5765

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