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Studies on the nutritive value of idli fortified with Indian multipurpose food.
Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) Studies on the nutritive value of idli fortified with Indian multipurpose food. Journal of Scientific and Industrial Research, 20C. pp. 269-272.
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Journal of Scientific and Industrial Research, Volume-20C( (1961) 269-272.pdf - Published Version Restricted to Registered users only Download (155kB) |
Abstract
The nutritive value of idli (a steamed cake from a fermented dough of rice and black gram dhal) fortified with Indian multipurpose food or Bengal gram flour has been studied by growth experiments on albino rats. The results show that (1) unfortified idli diet promotes significantly higher growth than rice diet and (2) diet containing idli fortified with multipurpose food promotes significantly higher growth than those containing unfortified idli or idH fortified with Ben~al gram flour. The livers of animals receiving the rice diet show parenchymal damage of a mild protein deficiency type, while the livers of animals receiving idli or idli fortified with Bengal gram and Indian multipurpose food are quite normal. The mean fat content of livers of rats receiving diets based on unfortified idli and idH fortified with Indian multipurpose food or Bengal gram was significantly less than that of livers of animals fed on the rice diet.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | nutritive value, idli, steamed cake, fermented dough of rice, black gram dhal, fortified with Indian multipurpose food |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods |
| Divisions: | Dept. of Biochemistry Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jul 2016 07:24 |
| Last Modified: | 28 Jul 2016 07:24 |
| URI: | http://ir.cftri.res.in/id/eprint/5766 |
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