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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2018, VOL. 4 ISSUE 3, PART A

Development of functional flour using malted cereals and legumes

Author(s): Manisha Sharma, Mamoni Das and S Alam
Abstract:
New composite flour mixes are being introduced by emerging food industries and also by the health professionals and nutritionists in order to combat with the deep rooted food insecurity, malnutrition and certain diseases in children and adults. These composite flour mix prepared by combining cereals and legumes are economical which contain locally available ingredients to improve the overall food and nutritional quality. The composite flour mix was developed using sorghum flour, whole wheat flour, khesari dal flour, sweet potato flour and flax seed flour at different level of incorporation. Hence the present study was undertaken in an attempt to develop composite flour mix from functional ingredients.
Pages: 36-42  |  86 Views  29 Downloads
How to cite this article:
Manisha Sharma, Mamoni Das, S Alam. Development of functional flour using malted cereals and legumes. Int J Home Sci 2018;4(3):36-42.
International Journal of Home Science