Studies on the Soy-Wheat Flour Blends in Chapati Making

Authors

  • Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore
  • Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore

Abstract

Protein malnutrition, a serious problem of people whose diet consists mainly of cereal or starch foods, has aroused keen interest in fortifying chapatis, acommon wheat recipe in India with protein-rich foods. Of the protein rich foods available, soyflour is most attractive in price, quality and quantity. Defatted soyflour has been extensively studied and recommended for such fortifying use in baked products. In many areas where diets are deficient in both protein and calories, full-fat soyflour can become an ideal supplement because of its high nutritive value.

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Published

1991-08-01

How to Cite

Sharma, Y. K., & Subramanian, N. (1991). Studies on the Soy-Wheat Flour Blends in Chapati Making. The Indian Journal of Nutrition and Dietetics, 28(8), 228–231. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/8239

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Section

Original Articles

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