The Indian Journal of Nutrition and Dietetics

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Effect of Cooking and Germination on the Nutritive Value of Tenai (Setaria italica)


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1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
     

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Cereals and millets occupy an important place in the grain economy. The millet tenai Setaria Italica (Italian millet) is used as an important food source by the poorer class of people in India. This is known to promote a very low growth rate in rats as their proteins are found to be deficient in certain essential amino acids. So in this study an effort was made to improve the nutritional quality of tenai by germination. The study was also extended to find out the nutrient loss on cooking.
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  • Effect of Cooking and Germination on the Nutritive Value of Tenai (Setaria italica)

Abstract Views: 318  |  PDF Views: 0

Authors

S. Saroja
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
D. Vijaya
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India

Abstract


Cereals and millets occupy an important place in the grain economy. The millet tenai Setaria Italica (Italian millet) is used as an important food source by the poorer class of people in India. This is known to promote a very low growth rate in rats as their proteins are found to be deficient in certain essential amino acids. So in this study an effort was made to improve the nutritional quality of tenai by germination. The study was also extended to find out the nutrient loss on cooking.