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A. Vallidevi ¹, M. N. Ramanuja ¹, N. A. N. Rao ¹, H. Nath ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.

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M. N. Ramanuja ¹, T. S. Satyanarayana ¹, P. D. Vaidya ¹, M. V. R. Koteswara Rao ¹, N. A. N. Rao ¹, P. K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

In an earlier communication, the proximate and mineral composition of a number of processed military rations were reported'. Some of these items have found wide use in different types of pack rations developed for the Defence Services. Information on the vitamin contents of such processed foodstuffs will be useful in the formulation of the various operational rations.

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M. N. Ramanuja ¹, B. A. Susheela ¹, A. Valli Devi ¹, M. L. Sarma ¹, M. V. R. Koteswara Rao ¹, N. A. N. Rao ¹, P. K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

A number of processed food materials ^re included in various types of pack rations which are required by the Defence Services operating in varied types of climatic conditions.

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