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Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta).

Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.

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Abstract

The ovemll nutritive value of a blend of whole wheat flour (75 parts), low fat groundnut Hour (8 parts) and tapioca 80ur (17 parts), known as paushtik atta, has been studied using albino rats. Complete replacement of whole wheat flour by paushtilr aUa in Indian diet causes a significant improvement in the overall nutritive value of the met. Fortification of paushtik alta with calcium and riboflavin causes a further improvement in its overall nutritive value. The protein efficiency ratio of the proteins of paushtik atta (1.20 and 0.98) in periods of 4 and 8 weeks respectively is significandy higher than that of the proteins of whole wheat flour fO.94 and 0.82).

Item Type: Article
Uncontrolled Keywords: blend, whole wheat flour, low fat groundnut flour, tapioca flour, paushtik atta, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 05:14
Last Modified: 30 Oct 2014 05:14
URI: http://ir.cftri.com/id/eprint/5767

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