N. Snehalatha Reddy ¹, Neelam Kumari ¹, Rajkumar Kamble ¹, Vijaya Nalwade ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN

Abstract

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.

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Neelam Kumari ¹, N. S. Reddy ¹

Affiliations
1 College of Home Science, M.A.U. Parbhani - 431 402, Maharashtra, IN

Abstract

Wheat, rice, sorghum and pearl millet are the principal food grains consumed in India. Most of the grains are not consumed in their native form, but they are invariably processed so as to render them suitable for consumption.

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