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Authors
Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN
Source
ScieXplore: International Journal of Research in Science, Vol 4, No 2 (2017), Pagination: 58-63
Abstract
The study was undertaken to know the nutritive value of processed germinated pulses and nuts flour and the acceptability of GPAN flour incorporated Ready to Cook mix recipes like Chappathi, Murukku, Adai, Puttu, Nutrient ball and Dosa. The nutrients analyzed in this study were moisture, protein, fat, ash, iron, phosphorus, fibre, calcium and vitamin E. The results reflected that there was slight increase in nutrient contents of the formulated Ready to Cook mix recipes with respect to standard. The storage quality of the processed GPAN flour also assessed. Popularization of GPAN flour was conducted among 30 primary school children’s mothers.
Keywords
Almond, Bengal Gram, Food Mixture, Green Gram, Nutrient Analysis, Nutritional Composition, Popularization, Shelflife Evaluation, Walnut and Hazelnut.
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References
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