The Indian Journal of Nutrition and Dietetics

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Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet


Affiliations
1 College of Food Science and Technology, Bapatla, A.P., India
2 A. N. G. R. A. U, Bapatla, A.P., India
3 College of Food Technology, M. A. U., Parbhani, India
     

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Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).
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  • Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet

Abstract Views: 191  |  PDF Views: 0

Authors

S. Saikrishna
College of Food Science and Technology, Bapatla, A.P., India
T. Sushma Rani
A. N. G. R. A. U, Bapatla, A.P., India
B. A. Jadhav
College of Food Technology, M. A. U., Parbhani, India

Abstract


Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).