Effect of Cooking and Germination on the Nutritive Value of Tenai (Setaria italica)

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Authors

  • S. Saroja
     Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
  • D. Vijaya
     Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN

Abstract

Cereals and millets occupy an important place in the grain economy. The millet tenai Setaria Italica (Italian millet) is used as an important food source by the poorer class of people in India. This is known to promote a very low growth rate in rats as their proteins are found to be deficient in certain essential amino acids. So in this study an effort was made to improve the nutritional quality of tenai by germination. The study was also extended to find out the nutrient loss on cooking.

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Published

1997-03-01

How to Cite

Saroja, S., & Vijaya, D. (1997). Effect of Cooking and Germination on the Nutritive Value of Tenai (<i>Setaria italica</i>). The Indian Journal of Nutrition and Dietetics, 34(3), 64–68. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13830

Issue

Volume 34, Issue 3, March 1997

Section

Original Articles

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