The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Processing on In Vitro Starch and Protein Digestibility of White and Brown Ragi


Affiliations
1 Department of Foods and Nutrition, Post Graduate and Research Center, A N G R Agricultural University, Rajendranagar, Hyderabad, India
     

   Subscribe/Renew Journal


In Indian diet, the major carbohydrate is starch which is mainly derived from the cereais such as rice, wheat, ragi and jowar. Diet containing two or more cereals compared to a diet containing any one cereal may be of therapeutic value. Ragi based products such as malted weaning food; porridge and malt are the familiar products with the Indian population.
User
Notifications

Abstract Views: 836

PDF Views: 0




  • Effect of Processing on In Vitro Starch and Protein Digestibility of White and Brown Ragi

Abstract Views: 836  |  PDF Views: 0

Authors

Hima Bindu
Department of Foods and Nutrition, Post Graduate and Research Center, A N G R Agricultural University, Rajendranagar, Hyderabad, India
S. Sumathi
Department of Foods and Nutrition, Post Graduate and Research Center, A N G R Agricultural University, Rajendranagar, Hyderabad, India

Abstract


In Indian diet, the major carbohydrate is starch which is mainly derived from the cereais such as rice, wheat, ragi and jowar. Diet containing two or more cereals compared to a diet containing any one cereal may be of therapeutic value. Ragi based products such as malted weaning food; porridge and malt are the familiar products with the Indian population.