Studies on Weaning Gruel from Maize (Zea mays) : Part I Effect of Processing Technology on Viscosity Reduction Properties. Keeping Quality, and Suitability of Weaning Gruels for Maize Eating Population

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Authors

  • Pallavi Mehta
     Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN
  • Manmeet Chhabada
     Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN
  • Neha Parikh
     Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN

Abstract

Malnutrition is one of the major national problems, claiming innumerable lives every year in developing countries. Although there are several factors responsible for this, improper weaning foods seems to be the most prominent one. In rural/tribal household, usually cereal staple diet is used for weaning, which due to its high starch content leads to a high bulk, low nutrient dense weaning foods.

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Published

1989-11-01

How to Cite

Mehta, P., Chhabada, M., & Parikh, N. (1989). Studies on Weaning Gruel from Maize (<i>Zea mays</i>) : Part I Effect of Processing Technology on Viscosity Reduction Properties. Keeping Quality, and Suitability of Weaning Gruels for Maize Eating Population. The Indian Journal of Nutrition and Dietetics, 26(11), 326–334. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13667

Issue

Volume 26, Issue 11, November 1989

Section

Articles

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