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Neelima Naik ¹, Meera Kapadia ¹, B. D. Punekar ¹

Affiliations
1 Department of Foods and Nutrition, S. V. T. College of Home Science and Smt. Motibai Thackersey Home Science Research Project, S. N. D. T. Women's University, Bombay-400 054, IN

Abstract

Rice is known to be a poor protein quality diet but occupies an important place as a staple food in southern and eastern parts of India and in many parts of Asia. It contains 7.0 to 8.0 per cent protein and lacks in vitamin A, certain B-complex vitamins and calcium and does not promote good growth in albino rats and pre-school children.

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B. D. Punekar ¹, Rajashri Nadkarni ¹

Affiliations
1 Department of Foods and Nutrition, S. V. T. College of Home Science, Bombay 400020, IN

Abstract

Eventhough man has a wide choice of foodstuffs, the gap between requirement and the supply of food is unusually wide. This may be due to number of reasons such as limited availability of these foods and the prices at which they are selling. In order to tackle this problem many nutritionists and agricultural scientists, in India have concentrated their attention on nutritive value of marginal foods of various types such as bajra fodder, mango seed kernels, tomato waste, dried beet pulp, bamboo seeds, adda and marking nut kernels, jowar fodder, Dhanata (whole paddy flour) and Balata (mill-residue flour). The present investigation on the nutritive value of pea-pods is another addition to the field of marginal foods.

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Kirti Bhallai ¹, B. D. Punekar ²

Affiliations
1 Department of Foods and Nutrition, S. V. T. College of Home Science and Smt. Motibai Thackersey Home Science Research Project, S. N. D. T. Women's University, Bombay - 400 020, IN
2 Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project, IN

Abstract

The data on the incidence and the state of adulteration based on the chemical analysis and microscopic examination of three spices, namely, chilli, coriander and turmeric has already been reported by Kirti Bhalla and Punekar.

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Kirti Bhalla ¹, B. D. Punekar ²

Affiliations
1 Department of Foods and Nutrition, S. V. T. College of Home Science, S.N.D.T Womens University, Bomby-400020, IN
2 Department of Foods and Nutrition, IN

Abstract

The quality or purity of a particular food cannot be judged by determining the proximate constituents in it. There are certain constituents which have to be ascertained as these help to decide whether or not the concerned food is wholesome and fit for human consumption.

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