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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S. S. Shukla ¹, O. P. Gupta ¹, N. J. Swarkar ¹, A. K. Tomar ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur, IN

Abstract

Ragi forms an important component of diet of South Indian people and tribal people of Madhya Pradesh. Ragi malting is practiced in many parts of India and tropical Africa.

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S. S. Shukla ¹, O. P. Gupta ¹, N. J. Sawarkar ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN

Abstract

Ragi or finger millet (Eleusine coracana Gaertn.) forms an important component of the diet of peoples of South India and of tropical Africa.

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O. P. Gupta ¹, A. K. Gupta ¹, A. Alam ¹, D. P. Motiramani ¹

Affiliations
1 J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P, IN

Abstract

Protein mal-nutrition, a serious problem of people whose diets consist mainly of cereals or starchy foods, has aroused keen interest in fortifying breads or other products with protein rich additives. Of the protein rich additives now available, soy-flour is most attractive in price, quality and quantity.

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