The Indian Journal of Nutrition and Dietetics

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Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets


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1 Central Food Technological Research Institute, Mysore, India
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In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.
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  • Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets

Abstract Views: 241  |  PDF Views: 0

Authors

T. R. Doraiswamy
Central Food Technological Research Institute, Mysore, India
Mankernika N. Guttikar
Central Food Technological Research Institute, Mysore, India
Myna Panemangazlore
Central Food Technological Research Institute, Mysore, India
D. Rajalakshmi
Central Food Technological Research Institute, Mysore, India
M. Swaminathan
Central Food Technological Research Institute, Mysore, India

Abstract


In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.