The Indian Journal of Nutrition and Dietetics

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Nutritional Composition and Quality of whole Grain Ready-to-eat Breakfast Cereals


Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, India
     

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Developing countries are witnessing an Increase in per capita availability of food and resultant quantitative and qualitative changes in the diet. Indian eating habits are undergoing tremendous changes especially in urban population, as people want value for time and money in terms of quality and variety. Due to the numerous health benefits cereals deliver, there is an increased consumption of cereals in the form of whole grain or other cereal based processed foods, one of which is the ready-to-eat (RTE) breakfast cereals. Breakfast cereals have become very common and important meal of the day as they provide one-fourth of the daily calories and protein needs.
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  • Nutritional Composition and Quality of whole Grain Ready-to-eat Breakfast Cereals

Abstract Views: 266  |  PDF Views: 0

Authors

S. N. Bhavya
Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, India

Abstract


Developing countries are witnessing an Increase in per capita availability of food and resultant quantitative and qualitative changes in the diet. Indian eating habits are undergoing tremendous changes especially in urban population, as people want value for time and money in terms of quality and variety. Due to the numerous health benefits cereals deliver, there is an increased consumption of cereals in the form of whole grain or other cereal based processed foods, one of which is the ready-to-eat (RTE) breakfast cereals. Breakfast cereals have become very common and important meal of the day as they provide one-fourth of the daily calories and protein needs.