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

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.