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A. Vallidevi ¹, M. N. Ramanuja ¹, N. A. N. Rao ¹, H. Nath ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.

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S. S. Arya ¹, K. Vidyasagar ¹, H. Nath ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

At present hydrogenated vegetable oil (Vanaspati) constitutes the only source of dietary oil/fat consumed by the personnel of the Armed Forces. While, from the standpoint of digestibility, growth promoting values, carrier of fat soluble vitamins and as a concentrated source of energy, hydrogenated oil can be considered suitable for meeting the dietary requirement of fat all available data suggests that hydrogenated oil is not a suitable source for meeting the dietary needs of Poly Unsaturated Fatty Acids (PUFA).

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