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Vitamin, mineral, colour grade and limiting amino acid contents of Indian commercial flours.

Tara, K. A. and Usha, M. S. and Prabhavathi, C. and Bains, G. S. (1971) Vitamin, mineral, colour grade and limiting amino acid contents of Indian commercial flours. Research and Industry, 16. pp. 196-202.

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Abstract

The results of a national-level survey on the variations and inter_ relations of the major vitamins, minerals, colour grades, protein and limiting amino acid contents of Indian commercial flours are presented, The values obtained have been compared with those for composite grist and laboratory-milled flour. The results obtained Indicate that the commercial flours are deficient in most of the essential constituents and have relatively high ash and colour grade values. The average overall losses in thiamine, riboflavin, nicotinic acid. calcium. iron and lysine on milling are 49·5, 71·7. 67·0 SO·8, 52·2 and 36·3% respectively. The high loss in lysine is particularly responsible for lowering. the biological quality of the flour protein. The need for fortification of flour at the mills is emphasized.

Item Type: Article
Uncontrolled Keywords: commercial flours fortification vitamins minerals
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Dec 2016 08:17
Last Modified: 20 Dec 2016 08:17
URI: http://ir.cftri.com/id/eprint/6244

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