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International Journal of Home Science
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International Journal of Home Science

2021, VOL. 7 ISSUE 2, PART C

Development of protein enriched multigrain wheat flour

Author(s): Saranya R and Janani A
Abstract:
Good nutrition requires a satisfactory diet, which is capable of supporting the individual consuming it, in a state of good health by providing the desired nutrients in required amounts. It must provide the right amount of fuel to execute normal physical activity. If the total amount of nutrients provided in the diet is insufficient, a state of under nutrition will develop. The council of food and nutrition American medical association defines nutrition as “the science of foods, the nutrients and the substances there in their action, interaction and balance in relation to health and disease. Nutrition can help prevent disease and promote health, nutrients include proteins, carbohydrate, vitamins, minerals and fats and water. The grain flour in combination with wheat flour made in to chapatti with would provide a diet rich in protein, fiber and carbohydrates.” Entitled Development of Protein Enriched Multigrain Wheat Flour” The study has been taken up as an experimental work. The entire experiment was conducted in the Department of Home Science Gandhigram Rural Institute-Deemed University Gandhigram. Ten grains excluding wheat were selected based their nutritive value wheat, varagu, samai, maize, horsegram, wholegram, bajra, cowpea, brownrice, soyabean, greengram, Multigrain chapathi enriched with protein was developed found significant changes, in taste, and flavor and texture.
Pages: 178-180  |  20 Views  4 Downloads
How to cite this article:
Saranya R, Janani A. Development of protein enriched multigrain wheat flour. Int J Home Sci 2021;7(2):178-180. DOI: 10.22271/23957476.2021.v7.i2c.1165
International Journal of Home Science