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Authors
Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 4 (2008), Pagination: 131-137
Abstract
All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.