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Sawarkar, N. J.
- Nutritive Value of Niger Varieties
Abstract Views :155 |
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Authors
Affiliations
1 College of Dairy Technology, IGKVV, Raipur, IN
2 IGKVV, Regional Agricultural Research Station, Bilaspur, M. P., IN
3 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004. M. P., IN
1 College of Dairy Technology, IGKVV, Raipur, IN
2 IGKVV, Regional Agricultural Research Station, Bilaspur, M. P., IN
3 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004. M. P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 6 (1990), Pagination: 181-185Abstract
India is one of the niger, Guizotia Abyssinica; growing country in the world. Niger is a well-Known oilseed crop of considerable importance. It contains about 40 to 50 percent oil and about 23 percent protein Niger oil having a bluish-white colour with a faint odour and sweetish taste, is commonly used for edible purposes and is also an important ingredient in soap, paint and pharmaceutical industries.
- Minerological Composition of Water Chest Nut as Compared to Sweet Potato
Abstract Views :186 |
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Authors
Affiliations
1 Department of Food-Science, Jawaharlal Nehru Agricultural University, Jabalpur, M. P, IN
1 Department of Food-Science, Jawaharlal Nehru Agricultural University, Jabalpur, M. P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 3 (1987), Pagination: 78-82Abstract
Water chest nut (Trapa. sp.) varieties were found to be rich in sulphur and magnesium compared to sweet potato. However, sweet potato was found to have higher amount of phosphorus, calcium, sodium and iron. The potassium and manganese were found to be nearly equal in both the crops.- Mineral Content of Edible (Dehydrated) Mushrooms
Abstract Views :220 |
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Authors
Affiliations
1 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P, IN
1 Department of Food Science, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 8 (1987), Pagination: 241-245Abstract
Mashroom is a form of plant life, a fungus and is being used by man as food since time immemorial. Mushrooms provide a rich addition to the diet in the form of proteins, valuable salts of phosphates, potassium, sodium, sulphur, magnesium, Calcium Chlorides, Silicates, Iron, Copper, Zinc, manganese, molybdenum and vanadium.- Study of Macro and Micro Mineral Nutrient Contents of Some Cultivars of Ragi (Eleusine coracana Gaertn)
Abstract Views :169 |
PDF Views:1
Authors
Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN