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Panemangalore, Myna

• 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

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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.

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• Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour Fortified with Essential Amtno Acids, Vitamins & Minerals VI. The Effect of a Supplementary Protein Food on the Digestibility Coefficient, Biological Value and Net Protein Utilisation of Poor Rice Die

Abstract Views :164  |  PDF Views:2

Authors

H. N. Parthasarathy ¹, Myna Panemangalore ¹, M. Narayana Rao ¹, A. N. Sankaran 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: 173-177

Abstract

In previous papers of this series'' it has been reported that supplementation of the diet of undernourished school children (girls aged 9-10 years) daily with 40g of protein food based on a 1:1 blend of groundnut flour and full-fat soya flour fortified with l-lysine, dl-methionine and adequate amounts of calcium salts and vitamins A and D, thiamine and riboflavin brought about a significant improvement in their growth as well as an increase in their retention of N, Ca and P. The present paper describes the results of studies on the digestibility coefficient and biological value of the protein and net protein utilization of rice and rice-protein food diets given to children.

 

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• Nutritional Properties of Neera and Palm Gur

Abstract Views :172  |  PDF Views:0

Authors

G. Rama Rao ¹, Myna Panemangalore ¹, R. Rajagopalan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 7, No 1 (1970), Pagination: 44-52

Abstract

There are about five crores of sugar yielding palm trees in India. They are mostly Date (Phoenix sylvestris), Palmyra (Borassus flabellifer) and Sago (Caryota urens). The palmyra and date trees number about four crores and one crore respectively. Out of these, only about a quarter are tapped and about 134,000 tons of jaggery are made.

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• The Relative Efficacy of Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Limiting Amino Acids, Vitamins and Minerals in Meeting the Protein Needs of Protein Depleted Albino Rats

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Authors

Myna Panemangalore ¹, Mankernika N. Guttikar 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 4, No 3 (1967), Pagination: 178-182

Abstract

Protein malnutrition is widely prevalent among weaned infants and preschool children.In view of the acute shortage of milk and other animal foods in these countries, attempts have been made by food scientists and International Agencies to develop low cost protein foods based on locally available protein rich raw materials such as oil seed meals and legumes for use as supplements to the diets of children.

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• 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 :180  |  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).

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• 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.

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• Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and fortified with Minerals and Vitamins 1. Preparation, Chemical Composition and Shelf Life

Abstract Views :222  |  PDF Views:146

Authors

Mankernika N. Guttikar ¹, Myna Panemangalore 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 2, No 1 (1965), Pagination: 21-23

Abstract

A considerable amount of work has been carried out during recent years in_ different countries in developing protein rich foods of vegetable origin suitable for supplementing the diets of preschool children belonging to the low income groups of the population.

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• Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins

Abstract Views :223  |  PDF Views:149

Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, M. Rajalakshmi ¹, D. Rajalakshmi 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 2, No 1 (1965), Pagination: 24-27

Abstract

In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.

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• Studies on Processed Protein Foods Based on Blends of Groundnut, Bengal Gram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins III. Supplementary Value to a Poor Indian Kaffir Corn Diet

Abstract Views :199  |  PDF Views:131

Authors

Myna Panemangalore ¹, Mankarnika N. Guttikar ¹, M. Narayana Rao ¹, D. Swaminathan ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 1 (1965), Pagination: 28-33

Abstract

Kaffir corn (jowar-sorghum vulgare) is one of the important millets consumed widely in India and Africa. Poor Indian diets based on kaffir corn are deficient in proteins, vitamin A, riboflavin and calcium.

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