S. Saikrishna ¹, T. Sushma Rani ², B. A. Jadhav ³

Affiliations
1 College of Food Science and Technology, Bapatla, A.P., IN
2 A. N. G. R. A. U, Bapatla, A.P., IN
3 College of Food Technology, M. A. U., Parbhani, IN

Abstract

Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).

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A. R. Sawate ¹, R. B. Kshirsagar ¹, B. A. Jadhav ¹, B. M. Patil ¹

Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN

Abstract

Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.

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B. A. Jadhav ¹, R. B. Kshirsagar ², K. S. Gadhe ², B. M. Patil ²

Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.

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