Effect of Milling on the Lysine Content of Flour of Fortified Wheat

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Authors

  • K. A. Tara
     Central Food Technological Research Institute, Mysore-2A ,IN
  • G. S. Bains
     Central Food Technological Research Institute, Mysore-2A ,IN

Abstract

In recent years, lysine fortification of wheat and wheat products has attracted considerable attention, as a measure for improving the quality of protein. Fortification of wheat with lysine infused grains has been developed as a possibility for this purpose. Although, lysine fortified wheat can be ground to wholemeal of 100 per cent extraction without incurring loss, it is likely that this may also be used by the roller flour mills for conversion into low extraction (70-72%) flour required by the trade.

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Published

1972-07-01

How to Cite

Tara, K. A., & Bains, G. S. (1972). Effect of Milling on the Lysine Content of Flour of Fortified Wheat. The Indian Journal of Nutrition and Dietetics, 9(4), 206–207. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10661

Issue

Volume 9, Issue 4, July 1972

Section

Original Articles

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