Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice

Jump To References Section

Authors

  • Morteza Oghbaei
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 ,IN
  • Jamuna Prakash
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 ,IN

Abstract

Rice is a very wideiy used stapie cereal and is a main source of energy for more than two-thirdsof population in India'. It has highest digestibility value and protein efficiency ratio among all the cereals. There are many rice species which usually do not show similar nutritional and physical properties. The digestible protein and starch and available minerals change in different species.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2010-05-01

How to Cite

Oghbaei, M., & Prakash, J. (2010). Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice. The Indian Journal of Nutrition and Dietetics, 47(5), 188–199. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4775

Issue

Volume 47, Issue 5, May 2010

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

<< < 1 2 3 4 > >>