Krishna Agrawal ¹, Ameeta Kushwah ¹, H. S. Kushwah ¹, Ravi Agrawal ¹, L. P. Rajput ¹

Affiliations
1 Department of Animal Biochemistry and Biotechnology, College of Veterinary Science and Animal Husbandry, Jabalpur - 482 001, (M.P.), IN

Abstract

The nutritional status of community is the sum of the nutritional status of the individuals who form that community. Dietary assessment and mid arm circumference measurement have been found the most effective procedures to assess the nutritional status of pre-school children, as has been studied by earlier workers (Easwaran et al, Indira Bai et al, Thimmayamma et al and Bhargava.

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Mamta Bargale ¹, L. P. Rajput ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004, IN

Abstract

In order to improve the palatability and digestibility of the products and to lengthen their storage life, wheat milling is adopted to separate the wheat andosparm from bran and germ, in India, differences in the miiling techniques are generally observed in different milts. The variations in the proportion and quality of break and reduction flour in "maida" and differences in the distribution of the nutrients in various flour streams are the major factors responsible for the difference in the baking properties of the flour (maida) obtained from different flour mills.

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D. K. Nafde ¹, L. P. Rajput ², O. P. Gupta ², A. Mishra ²

Affiliations
1 Department of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. 482004, IN
2 Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, IN

Abstract

The physical properties like dimension, density, bulk density, porosity, frictional properties of grains are important in their processing, handling and storage. Few of these physical properties also influence the cooking and eating quality of its rice. For getting optimum yields in milling and for proper cooking, the knowledge of their physical properties is important, which needs to be investigated in the recently released varieties of paddy.

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