Mamta Bargale ¹, L. P. Rajput ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004, IN

Abstract

In order to improve the palatability and digestibility of the products and to lengthen their storage life, wheat milling is adopted to separate the wheat andosparm from bran and germ, in India, differences in the miiling techniques are generally observed in different milts. The variations in the proportion and quality of break and reduction flour in "maida" and differences in the distribution of the nutrients in various flour streams are the major factors responsible for the difference in the baking properties of the flour (maida) obtained from different flour mills.

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Anubha Shukla ¹, Y. K. Sharma ¹, Mamta Bargale ¹

Affiliations
1 Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, IN

Abstract

In a country like India, that has already been caught up Inextricably in the quagmire of severe destitution and with majority of population groups compelled to be vegetarians, nature's attention must be accorded to the source of vegetable proteins to avert the impending food and protein crisis closely and promptly so as to overcome the exorbitant cost of animal protein and storage problems because oi its perishable nature.

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Mamta Bargale ¹, N. J. Sawarkar ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food-Science, Jawaharlal Nehru Agricultural University, Jabalpur, M. P, IN

Abstract

Water chest nut (Trapa. sp.) varieties were found to be rich in sulphur and magnesium compared to sweet potato. However, sweet potato was found to have higher amount of phosphorus, calcium, sodium and iron. The potassium and manganese were found to be nearly equal in both the crops.

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