Chemical Constamts of Lipid Content of High Yielding Varieties and Hybrids of Bajra (Pennisetum typhoideum) Flour

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Authors

  • K. P. Sharma
     Department of Plant Breeding, Punjab Agricultural University, Ludhiana ,IN
  • A. K. Goswami
     Department of Plant Breeding, Punjab Agricultural University, Ludhiana ,IN

Abstract

With the exploitation of male sterile lines and introduction of high yielding hybrids, a breakthrough in the production of bajra has been achieved. The lipid content of bajra flour is very close to that of maize and is considerably higher than other cereals. It is a staple food of the poor people and therefore, covers a considerable portion of the limited lipid they consume.

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Published

1969-10-01

How to Cite

Sharma, K. P., & Goswami, A. K. (1969). Chemical Constamts of Lipid Content of High Yielding Varieties and Hybrids of <i>Bajra</i> (<i>Pennisetum typhoideum</i>) Flour. The Indian Journal of Nutrition and Dietetics, 6(4), 316–318. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14247

Issue

Volume 6, Issue 4, October 1969

Section

Original Articles

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