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The nutritive value of low fat groundnut flour.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1957) The nutritive value of low fat groundnut flour. Bulletin of Central Food Technological Research Institute, 6 (1). pp. 5-10.

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Abstract

In this article. the Information available on low fat groundnut flour with respect to Its preparation, chemical composition, amino acid composition, digestibility and blolodcal value of its protein. metabolism trials on human beings and nutritional trials with school children has been reviewed. The use of this groundnut flour in the preparation of soup powder, mysore flour, composite grains low cost malt food, MultiPurpose food and nutritious biscuits is described.

Item Type: Article
Uncontrolled Keywords: groundnut flour, nutritive value, biscuits, multipurpose food
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2015 06:46
Last Modified: 05 Mar 2015 06:46
URI: http://ir.cftri.com/id/eprint/6055

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