Content and Jn Vitro Availability of Proteins and Iron of Different Foods made from Wheat Effect of some Food Preparation Methods

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.