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.res.in/id/eprint/6055 |
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