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


Affiliations

  • Sri Avinashilingam Home Science College, Coimbatore, India

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.

Subject Discipline

Alternative Medicine

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