Effect of Processing on In Vitro Starch and Protein Digestibility of White and Brown Ragi

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Authors

  • Hima Bindu
     Department of Foods and Nutrition, Post Graduate and Research Center, A N G R Agricultural University, Rajendranagar, Hyderabad ,IN
  • S. Sumathi
     Department of Foods and Nutrition, Post Graduate and Research Center, A N G R Agricultural University, Rajendranagar, Hyderabad ,IN

Abstract

In Indian diet, the major carbohydrate is starch which is mainly derived from the cereais such as rice, wheat, ragi and jowar. Diet containing two or more cereals compared to a diet containing any one cereal may be of therapeutic value. Ragi based products such as malted weaning food; porridge and malt are the familiar products with the Indian population.

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Published

2010-05-01

How to Cite

Bindu, H., & Sumathi, S. (2010). Effect of Processing on <I>In Vitro</I> Starch and Protein Digestibility of White and Brown Ragi. The Indian Journal of Nutrition and Dietetics, 47(5), 200–206. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4776

Issue

Volume 47, Issue 5, May 2010

Section

Original Articles

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