Doraiswamy, T. R.

• Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour fortified with Essential Amino Acids, Vitamins and Minerals

Abstract Views :167  |  PDF Views:1

Authors

T. R. Doraiswamy ¹, M. Narayana Rao ¹, A. N. Sankaran ¹, R. Rajagopalan ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 1, No 2 (1964), Pagination: 87-90

Abstract

The diets consumed by a great majority of the population in many of the developing countries in the world contain negligible amounts of protein-rich and protective foods. In view of the shortage in the production of milk and other protective foods in these countries, studies have been carried out by several workers on the use of protein-rich foods of vegetable origin as effective supplements to the diets of the vulnerable groups of the population. In the earlier papers, the results of studies on the preparation and nutritive value of a protein food based on a 1:1 blend of full - fat soya flour and edible groundnut flour and fortified with 1% each of 1-lysine and dl-methionine and adequate amounts of calcium salts, vitamins A and D, thiamine and riboflavin, have been reported.

Full Text

     

• Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour fortified with Essential Amino Acids, Vitamins and Minerals V. Effect of Supplementary Protein Food on the Metabolism of Nitrogen, Calcium and Phosphorus in Undernourished Children Subsisting on a Rice

Abstract Views :170  |  PDF Views:1

Authors

H. N. Parthasarathy ¹, Myna Panemangalore ¹, T. R. Doraiswamy ¹, M. Narayana Rao ¹, R. Rajagopalan ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 1, No 2 (1964), Pagination: 91-94

Abstract

In earlier publications from this laboratory, Joseph et al and Kurien et al. have reported that undernourished children subsisting on poor Indian diets based mainly on rice, jowar (Sorghum vulgare), ragi (Eleucine coracana) and bajra (Hennisetum typhoideum) maintained on an average, slight positive nitrogen and calcium balances, which were inadequate for promoting optimum growth of the children. Supplementation of a poor rice diet daily with 2 oz of a processed protein food based on a 2 : 1 : 1 olend of groundnut flour, Bengalgram flour and low-fat coconut meal or with 50g of fortified groundnut flour, made up tne deficiencies in the diet, and brought about a significant increase in the growth and nutritional status and also in the retention of nitrogen, calcium and phosphorus in children.

Full Text

     

• The Digestibility Coefficient, Biological Value and Net Utilization of the Proteins of Fish Flour from Oil Sardine (Clupea Longiceps) in Children

Abstract Views :214  |  PDF Views:1

Authors

S. Venkat Rao ¹, T. R. Doraiswamy ¹, M. N. Moorjani ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 1, No 3 (1964), Pagination: 178-181

Abstract

The wide prevalance of malnutrition among children in tropical and sub-tropical countries has been well established during recent years. Its prevention depends on increasing the production and availability of protein-rich foods in these regions- The important sources of protein-rich foods available in the above mentioned countries are oilseeds, oilseed meals, legumes and fish.

Full Text

     

• The Effect of Supplementing the Diets of Undernourished Weaned Infants and Preschool Children with a Spray Dried Protein Food Based on Ground Nut Protein Isolate and Skim Milk Powder on their Growth and Nutritional Status

Abstract Views :155  |  PDF Views:0

Authors

T. R. Doraiswamy ¹, M. R. Chandrasekhara ¹, B. H. Subbarau ¹, A. N. Sankaran ², M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN
2 Central Food Technological Research Institute, Mysore

Source

The Indian Journal of Nutrition and Dietetics, Vol 1, No 2 (1964), Pagination: 98-102

Abstract

Milk has been used from times immemorial as a supplement to the diets of weaned infants. Recent investigations have shown tliat skim milk powder together with a vitamin A supplement can also be used as a supplement to the diets of weaned infants. It has the advantage of being less costly than whole milk powder.

Full Text

     

• Effect of Supplementary Protein Food Based on a Blend of Cottonseed, Groundnut and Bengal Gram Flours and fortified with Vitamins and Minerals on the Growth, Nutritional Status and Nitrogen Balance in Children Subsisting on Poor Kaffir Corn Diet

Abstract Views :186  |  PDF Views:0

Authors

T. R. Doraiswamy ¹, V. A. Daniel ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 6, No 4 (1969), Pagination: 336-342

Abstract

The diets consumed by a large majority of children in India and other developing countries are based mainly on cereals and millets and contain small amounts of legumes, and vegetables and negligible amounts of milk, meat, fish and eggs.

Full Text

     

• Nutritive Value of Refined Ragi (Eleusine Coracana) Flour-II

Abstract Views :167  |  PDF Views:0

Authors

P. P. Kurien ¹, T. R. Doraiswamy ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 4, No 2 (1967), Pagination: 102-109

Abstract

Ragi (Eleusine coracana) is an important food grain of the poorer people inhabiting Central India. They generally powder the grain after cleaning it, and cook it in the form of Chapathis or Poridge and consume with pulses.

Full Text

     

• The Effect of Supplementing a Poor Kaffir Corn (Sorghum vulgare) Diet with L-Lysine and Dl-Threonine on the Digestibility Coefficient, Biological Value and Net Utilisation of Proteins and Retention of Nitrogen in Children

Abstract Views :162  |  PDF Views:0

Authors

V. A. Daniel ¹, R. Leela ¹, T. R. Doraiswamy ¹, D. Rajalakshmi ¹, S. Venkat Rao ¹, M. Swaminathan ¹, H. A. B. Parpia ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 3, No 1 (1966), Pagination: 10-14

Abstract

Kaffir corn (Sorghum vulgare) is consumed as a staple food by the low income groups of the population in certain parts of India, Africa, Cluna and Latin America.

Full Text

     

• The Metabolism of Nitrogen, Digestibility Coefficient and Biological Value of the Proteins and Net Protein Utilization in Children of a Protein Food Based on a Blend of Groundnut Bengalgram and Sesame Flours fortified with Dl-Methionine and L-Lysine

Abstract Views :178  |  PDF Views:0

Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, T. R. Doraiswamy ¹, M. Narayana Rao ¹, D. Rajalakshmi ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 3 (1965), Pagination: 113-118

Abstract

During recent years, studies have been carried out by several workers on the use of oil seed meals and legumes as supplements to human diets and also for the treatment and prevention of protein malnutrition in children, The important additional sources of protein available in India are low-fat meals obtained from groundnut, sesame, cottonseed and coconut and also legumes such as Bengalgram (Cicer arietinum).

Full Text

     

• Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets

Abstract Views :177  |  PDF Views:0

Authors

T. R. Doraiswamy ¹, Mankernika N. Guttikar ¹, Myna Panemangazlore ¹, D. Rajalakshmi ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 2 (1965), Pagination: 71-74

Abstract

In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.

Full Text

 Untitled    

• Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame on the Retention of Nitrogen, Calcium and Phosphorus in Undernourished Children Subsisting on an Inadequate Diet

Abstract Views :169  |  PDF Views:0

Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, T. R. Doraiswamy ¹, M. Narayana Rao ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 2 (1965), Pagination: 75-77

Abstract

In an earlier publication, it was reported that a daily supplement of 53g of a protein food based on 4:4:2 bJend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and calcium salts, oyer a period of 6 months made up the dietary deficiencies and brought about marked improvement in their growth and nutritional status.

Full Text

     

• The Effect of Supplemenhng a Poor Indian Ragi Diet with L-Lysine and DL-Threonine on the Digestibility Coefftcient, Biological Value and Net Utilization of the Proteins and on Nitrogen Retention in Children

Abstract Views :165  |  PDF Views:0

Authors

V. A. Daniel ¹, R. Leela ¹, T. R. Doraiswamy ¹, D. Rajalakshmi ¹, S. Venkat Rao ¹, M. Swaminathan ¹, H. A. B. Parpia ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 3 (1965), Pagination: 138-143

Abstract

Ragi is consumed as a staple food by the low income groups of the population in certain parts of India, Ceylon and Africa.The nitrogen metabolism studies on poor ragi diet carried out in children have shown that the apparent digestibility of the proteins was low (53%) and the retention of nitrogen was only about lO% of intake.

Full Text