Effect of Solar Cooking on Vitamin Contents and Sensory Attributes of Pulses

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Authors

  • Akhilesh Shrivastava
     Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP ,IN
  • A. K. Rai
     Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP ,IN
  • A. K. Saxena
     Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP ,IN

Abstract

The nutritive value of any food stuff should be assessed on the state in which it is consumed. Gera et al, revealed that cooking methods have varied effect on the nutritional and organoleptic aspects of food. Due to increasing energy crisis, it has become necessary to explore new and economic energy sources.

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Published

1996-02-01

How to Cite

Shrivastava, A., Rai, A. K., & Saxena, A. K. (1996). Effect of Solar Cooking on Vitamin Contents and Sensory Attributes of Pulses. The Indian Journal of Nutrition and Dietetics, 33(2), 38–42. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13930

Issue

Volume 33, Issue 2, February 1996

Section

Original Articles

License

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