Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum)

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Authors

  • Sri Avinashilingam Home Science College, Coimbatore ,IN
  • Sri Avinashilingam Home Science College, Coimbatore ,IN
  • Sri Avinashilingam Home Science College, Coimbatore ,IN

Abstract

Diet surveys carried out in India have revealed that the diets consumed by a large majority of the population are lacking in protein rich and protective foods^. In view of the low purchasing power of the people, attempts are being made as part of the Applied Nutrition Programme to increase the cultivation and consumption of low-cost protein rich and protective foods such as legumes and green leafy vegetables.

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Published

1966-01-01

How to Cite

Rowlands, R., Arondekar, U. S., & Devadas, R. P. (1966). Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum). The Indian Journal of Nutrition and Dietetics, 3(1), 15–17. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/14380

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