The Indian Journal of Nutrition and Dietetics

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Effect of Processing on Tannin, Phytate and in Vitro Iron in Underutilized Millets-Bajra (Pennisetum typhoideum) and Kangni (Setaria italica)


Affiliations
1 Department of Food and Nutrition, College of Home Science, MPUAT, Udaipur-313001, Rajasthan, India
     

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The problem of food end nutrition security is of paramount importance in India. The diets consumed by a large majority of population in India are lacking in number of dietary essentials, resulting in widespread prevalence of malnutrition.
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  • Effect of Processing on Tannin, Phytate and in Vitro Iron in Underutilized Millets-Bajra (Pennisetum typhoideum) and Kangni (Setaria italica)

Abstract Views: 254  |  PDF Views: 0

Authors

Aarti Sankhala
Department of Food and Nutrition, College of Home Science, MPUAT, Udaipur-313001, Rajasthan, India
Shivani Chopra
Department of Food and Nutrition, College of Home Science, MPUAT, Udaipur-313001, Rajasthan, India
A. K. Sankhala
Department of Food and Nutrition, College of Home Science, MPUAT, Udaipur-313001, Rajasthan, India

Abstract


The problem of food end nutrition security is of paramount importance in India. The diets consumed by a large majority of population in India are lacking in number of dietary essentials, resulting in widespread prevalence of malnutrition.