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Supplementary value of cottonseed flour to wheat and ragi diets.

Subrahmanyan, V. and Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1954) Supplementary value of cottonseed flour to wheat and ragi diets. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 225-226.

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Abstract

Considerable interest has recently developed in many countries on the utilization of specially processed oilseed cake flours as articles of food for human consumption (3-8). Heat processed soya flour and grits suitable for human consumption are being manufactured in large quantities in U.S.A. Peanut and cottonseed flours are also being produced in limited amounts (4). Xuppuswamy et al. (7) studied the supplementary value of cottonseed cake to the South Indian rice diet. The present communication deals with studies on the supplementary value of alcoholextracted edible cottonseed flour to poor vegetarian diets based on ragi and wheat.

Item Type: Article
Uncontrolled Keywords: cottonseed flour, supplementary value, South Indian rice diet
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Aug 2012 07:23
Last Modified: 24 Aug 2012 07:23
URI: http://ir.cftri.com/id/eprint/5917

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