Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet

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Authors

  • S. Saikrishna
     College of Food Science and Technology, Bapatla, A.P. ,IN
  • T. Sushma Rani
     A. N. G. R. A. U., Bapatla, A.P. ,IN
  • B. A. Jadhav
     College of Food Technology, M. A. U., Parbhani ,IN

Abstract

Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).

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Published

2011-04-01

How to Cite

Saikrishna, S., Sushma Rani, T., & Jadhav, B. A. (2011). Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet. The Indian Journal of Nutrition and Dietetics, 48(4), 158–161. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4685

Issue

Volume 48, Issue 4, April 2011

Section

Original Articles

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