The Indian Journal of Nutrition and Dietetics

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Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses


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1 Defence Food Research Laboratory, Mysore, India
     

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As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.
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  • Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses

Abstract Views: 224  |  PDF Views: 0

Authors

A. Vallidevi
Defence Food Research Laboratory, Mysore, India
M. N. Ramanuja
Defence Food Research Laboratory, Mysore, India
N. A. N. Rao
Defence Food Research Laboratory, Mysore, India
H. Nath
Defence Food Research Laboratory, Mysore, India

Abstract


As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.