Informatics Publishing Limited

C. Prabhavathi ¹, M. S. Usha ¹, G. S. Bains ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, IN

Abstract

The main source of protein in this biscuit was from low fat edible groundnut flour. Another high protein biscuit based on solvent extracted groundnut flour fortified with lysine has been developed recently by the Institute and is now being produced and marketed by a leading Pharmaceutical firm. Its Protein Efficiency Ratio (PER) was found to be about 2.0. This paper presents results of investigations on the dispersible type of high protein biscuits in which the groundnut protein has been supplemented with lysine-rich natural materials such as soyabean, wheat germ and pea flours.

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Rajammal P. Devadas ¹, K. Sundari ¹, V. A. Jayalakshmi ¹, L. Mathews ¹, Rehuma Begum ¹, V. V. Punithavathi ¹, M. S. Usha ¹, Usha Chandrasekhar ¹

Affiliations
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641011, IN

Abstract

Undernutrition and malnutrition are among the pressing problems which impede our nation's progress. The causes of malnutrition and undernutrition have been traced to poverty, ignorance, traditional beliefs and customs, faulty feeding practices, poor hygiene and insanitary conditions (Devadas, Gopalan, FAQ, Ramdas). Any effort towards increasing food production and establishing better health practices should therefore be preceded by educating the people to realise the need for improving their dietary habits, and their poor health and living conditions.

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