The Indian Journal of Nutrition and Dietetics

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Nutritional Potential of Market and Soyfortified Bread


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1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, India
     

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Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.
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  • Nutritional Potential of Market and Soyfortified Bread

Abstract Views: 233  |  PDF Views: 1

Authors

H. Dixit
Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, India
S. S. Shukla
Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, India
A. Shrivastava
Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, India
Y. K. Sharma
Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, India

Abstract


Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.