EFFECT OF PROCESSING ON NUTRITIONAL STATUS OF FOOD MATERIALS FOR THEIR USE AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN

Article Id: ARCC349 | Page : 152-157
Citation :- EFFECT OF PROCESSING ON NUTRITIONAL STATUS OF FOOD MATERIALS FOR THEIR USE AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN.Asian Journal Of Dairy and Food Research.2013.(32):152-157
Priyanka Kumari* and Usha Singh kumari.priyanka.2004@gmail.com
Address : Department of Food and Nutrition, College of Home Science, Rajendra Agricultural University, Pusa-848125, India

Abstract

Nutritional status of quality protein maize along with whole green gram, ragi, gingelly seeds and amaranthus were evaluated for nutritional composition. Nutritional composition of food materials before processing and after processing and for the development of food product (ladoo) was evaluated. As increase in the percentage of moisture, ash, crude protein, sugar, starch, iron and calcium was obsereved after processing, whereas decreasing trend has been noticed in fibre  and carbohydrate content. In case of gingelly seeds after processing there was an increase in moisture, ash, fat, crude protein, carbohydrate, sugar, starch, iron  and calcium, whereas a decrease was noticed in fibre content. There was an increase in ash content, fat content, crude fibre, crude protein, carbohydrate, sugar  , starch, iron and calcium  whereas decrease in the moisture content was noticed after processing by 82.7 per cent.

Keywords

Food material Nutritional composition Pregnancy Processing.

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