Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts

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Authors

  • S. S. Shukla
     Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur ,IN
  • O. P. Gupta
     Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur ,IN
  • N. J. Swarkar
     Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur ,IN
  • A. K. Tomar
     Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur ,IN
  • Y. K. Sharma
     Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur ,IN

Abstract

Ragi forms an important component of diet of South Indian people and tribal people of Madhya Pradesh. Ragi malting is practiced in many parts of India and tropical Africa.

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Published

1986-08-01

How to Cite

Shukla, S. S., Gupta, O. P., Swarkar, N. J., Tomar, A. K., & Sharma, Y. K. (1986). Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts. The Indian Journal of Nutrition and Dietetics, 23(8), 223–227. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13244

Issue

Volume 23, Issue 8, August 1986

Section

Original Articles

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