Akhilesh Shrivastava ¹, A. K. Rai ¹, A. K. Saxena ¹

Affiliations
1 Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP, IN

Abstract

The nutritive value of any food stuff should be assessed on the state in which it is consumed. Gera et al, revealed that cooking methods have varied effect on the nutritional and organoleptic aspects of food. Due to increasing energy crisis, it has become necessary to explore new and economic energy sources.

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