Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.
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Abstract
The ovemll nutritive value of a blend of whole wheat flour (75 parts), low fat groundnut
Hour (8 parts) and tapioca 80ur (17 parts), known as paushtik atta, has been studied using
albino rats. Complete replacement of whole wheat flour by paushtilr aUa in Indian diet
causes a significant improvement in the overall nutritive value of the met. Fortification
of paushtik alta with calcium and riboflavin causes a further improvement in its overall
nutritive value. The protein efficiency ratio of the proteins of paushtik atta (1.20 and 0.98)
in periods of 4 and 8 weeks respectively is significandy higher than that of the proteins of
whole wheat flour fO.94 and 0.82).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | blend, whole wheat flour, low fat groundnut flour, tapioca flour, paushtik atta, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2014 05:14 |
| Last Modified: | 30 Oct 2014 05:14 |
| URI: | http://ir.cftri.res.in/id/eprint/5767 |
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