The Indian Journal of Nutrition and Dietetics

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Studies on Weaning Gruels from Maize (Zea mays). Maize and Green Gram Dhal (Phaseolus Aureus Roxb) : Part II Effect of Fermentation and Malting on Physicochemical Changes, Bulk Reduction Property and Suitability for Children Belonging to Maize Eating Population


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1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002, India
     

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Dietary Bulk of the Starchy Weaning Food is the most Prominent Factor Control Buting to the inadequate Food intake by the Toddlers and Infants. To overcome this Problem, several Workers have Attempted to Bring about Reduction in Dietary Bulk by Using Various Household Technologies. Results of these Studies Clearly Pointed out Malting Technology as the best Technique to Answer the Problem.
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  • Studies on Weaning Gruels from Maize (Zea mays). Maize and Green Gram Dhal (Phaseolus Aureus Roxb) : Part II Effect of Fermentation and Malting on Physicochemical Changes, Bulk Reduction Property and Suitability for Children Belonging to Maize Eating Population

Abstract Views: 354  |  PDF Views: 1

Authors

Pallavi Mehta
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002, India
Punita Patel
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002, India
Neha Parikh
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002, India

Abstract


Dietary Bulk of the Starchy Weaning Food is the most Prominent Factor Control Buting to the inadequate Food intake by the Toddlers and Infants. To overcome this Problem, several Workers have Attempted to Bring about Reduction in Dietary Bulk by Using Various Household Technologies. Results of these Studies Clearly Pointed out Malting Technology as the best Technique to Answer the Problem.