Acceptability of Fortified Wheat Products

Authors

  • CARE-Andhra Pradesh, 6.3.569/2, Rockdale Compound, Somajiguda, Hyderabad-500 004
  • Department of Foods & Nutrition, College of Home Science, Hyderabad

Abstract

In developing countries such as India, where the protein malnutrition is prevalent, an adequate supply of good quality protein is important. Considering the low availability of foodstuffs to the growing population, fortification of foodstuffs is known to be economically and socially desirable method for eradication of malnutrition. Fortification of cereals with limiting essential amino acids improve the protein quality. During recent years, the possibility of fortifying cereal flours with oil seed proteins has received considerable attention.

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Published

1979-02-01

How to Cite

Yasoda Devi, M., & Geervani, P. (1979). Acceptability of Fortified Wheat Products. The Indian Journal of Nutrition and Dietetics, 16(2), 49–51. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/12431

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Section

Original Articles

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