Nutritional consequences of primary processing of foodgrains in India.

Natarajan, C. P. and Shankar, J. V. (1980) Nutritional consequences of primary processing of foodgrains in India. Indian Food Packer, 34 (6). 44-60, 31 ref..

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Abstract

This article covers effect of processing of different grains on their nutritional quality. Milling, parboiling, washing and cooking of rice, rice bran utilization, wheat, milling and milling of jowar, bajra, maize and ragi millets are included. Other aspects are milling and heat processing of pulses, malting of cereals, germination of pulses, and cereal-pulse blending for improved nutritional value.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; cereals, processing & nutritional values of; pulses, processing & nutritional values of; LEGUMES-; CEREALS-; processing & nutritional values of cereals
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 08:25
Last Modified:	15 Feb 2021 08:25
URI:	http://ir.cftri.res.in/id/eprint/6827

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