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Nagarathna, T. K.
- Functional Properties and Proximate Composition of Elite Finger Millet [Eleusine coracana) Genotypes
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Authors
Affiliations
1 University of Agricultural Sciences, GKVK, Bangalore - 560065, IN
1 University of Agricultural Sciences, GKVK, Bangalore - 560065, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 9 (2009), Pagination: 372-377Abstract
Finger millet (Eleusine coracana) is an important minor cereal cultivated for food in the Indian sub continent as well as in many African countries. The nutritive value of finger millet is higher than that of rice and equal to that of wheat. The average fiber content of 3.6 per cent unlike 0.2 per cent in rice or 1.2 per cent in bajra helps in maintenance of health in many ways. Carbohydrate content (72.0%) of finger millet is slightly higher than that of bajra or maize and less than rice (78.2%). It is also low in fat (1.3%) and contains 7.39 per cent of protein. Finger millet is rich in calcium (300-340 mg/100g), iron (5-15 g/100g), vitamin B12 (0.4 to 3 mg/100g) and seven essentia! amino acids. Besides this, iodine content (101 μg/kg) is reported to be highest among food grains.- Study of Functional Properties and Nutrient Composition of Wheat Grass (Triticum aestivum) Juice Powder
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Authors
Affiliations
1 Dept. of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN
2 Dept. of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN
1 Dept. of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN
2 Dept. of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN