Shipra Bhatnagar ¹, Madhu Goyal ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Rajasthan Agricultural University, Bikaner, IN

Abstract

Protein malnutrition is a serious problem in India due to cereal-based dietary pattern. Therefore, various preparations based on cereal-pulse combinations are of paramount importance to improve the protein quality of Indian diet FAO suggested that to meet the recommended dietary allowances of infants and preschool children low cost supplementary foods could be processed domestically by employing simple and inexpensive processing technology. Malting and roasting of grains are traditional processing methods widely practiced in various part of our countiy. These methods were proved to enhance the acceptability, digestibility and nutritional quality of cereals and pulses. They bring about many physical and chemical changes in the raw grains and make the nutrients available in the diet.

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Madhu Goyal ¹, S. Mathews ¹

Affiliations
1 College of Home Science, Sukhadia University, Udaipur, Rajasthan, IN

Abstract

The protein present in cereals are incomplete as they are deficient in essential amino acids, specially lysine and threonine. Pulses contribute higher amounts of these nutrients, and a combination of cereals and pulses bring balance in its amino acid composition and are best utilized by our body.

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Madhu Goyal ¹, Archana Gupta ¹, S. Mathew ¹

Affiliations
1 Dept. of Foods and Nutrition, College of Home Science, Rajasthan Agri. University Campus, Udaipur, Rajasthan, IN

Abstract

The importance of soup in the diet is well known as it acts as a appetizer. Generally soups ore prepared with fresh vegetables, which require peeling, cutting, boiling, straining and seasoning. This makes the task tedious and time consuming. Therefore, availabiiity of dried vegetable powders for the preparation of soups can be a boon against the time consuming culinary work. But information about the nutrient content and organoleptic characteristics of vegetables dried by different drying methods is lacking in the literature. Therefore, present investigation has been undertaken to find out the best method of drying for the preparation of vegetable soup powders.

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