The Indian Journal of Nutrition and Dietetics

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Studies on the Nutritive Value of Dhokla Based on Rice, Bengal Gram and Curd


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1 Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar-388 120, India
     

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Fermentation of food for preservation, enhancement of nutritive value and improvement of flavour has been practised since prehistoric limes. Fermented preparations from legumes such as soyabean, black gram and Bengal gram are commonly consumed in several countries such as India, Africa, China, Japan and Indonesia. Idli and dosa in South India and dhokla and khaman in Gujarat are some of the fermented foods conventionally used in this country.
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  • Studies on the Nutritive Value of Dhokla Based on Rice, Bengal Gram and Curd

Abstract Views: 254  |  PDF Views: 1

Authors

Vljaya Khader
Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar-388 120, India

Abstract


Fermentation of food for preservation, enhancement of nutritive value and improvement of flavour has been practised since prehistoric limes. Fermented preparations from legumes such as soyabean, black gram and Bengal gram are commonly consumed in several countries such as India, Africa, China, Japan and Indonesia. Idli and dosa in South India and dhokla and khaman in Gujarat are some of the fermented foods conventionally used in this country.