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Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods


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1 Department of Food Science and Nutrition, University of Mysore, Mysore, India
     

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Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).
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  • Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods

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Authors

Saroj Arya
Department of Food Science and Nutrition, University of Mysore, Mysore, India
Rudramma
Department of Food Science and Nutrition, University of Mysore, Mysore, India

Abstract


Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).