Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods

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Authors

  • Saroj Arya
     Department of Food Science and Nutrition, University of Mysore, Mysore ,IN
  • Rudramma
     Department of Food Science and Nutrition, University of Mysore, Mysore ,IN

Abstract

Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).

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Published

2002-07-01

How to Cite

Arya, S., & Rudramma, . (2002). Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods. The Indian Journal of Nutrition and Dietetics, 39(7), 321–326. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6773

Issue

Volume 39, Issue 7, July 2002

Section

Original Articles

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